Stuffed Loin Chops

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My favorite cut of pork is the loin. It can be roasted, grilled, pan fried, braised or cooked just about anyway and it provides a canvass that works well with different flavors from fresh herbs, to marinades and spice rubs, even fruits. Recently, as I scanned the meat counter at the local grocery store, two enormous boneless loin chops jumped out at me and I knew they were destined to fill my belly.

They were cut extra thick, at least an inch, making them perfect to stuff with a special surprise. A normal or 3/4-inch cut loin chop isn’t thick enough to hold much when stuffed, but thicker cuts, like the chops features here are perfect. They can hold enough stuffing for it to be a major element.

I chose fresh sage with Swiss cheese wrapped in a thin slice of smoked ham for the stuffing. The ham would add a smoky element and make for a nice wrapper for the other ingredients.

All of these elements together added up to a tasty main course. I seared a nice crust on the outside in a cast iron skillet then finished them in the oven – which is a fun way to prepare chops, especially for a foodie like myself.

BEHIND THIS BITE

Stuffed Loin Chops

I tried something new with the presentation of this recipe. There are only 4 ingredients, but there are a number of steps in the preparation to get to the final product. With an emphasis on preparation, I decided to shoot the entire recipe at a 3/4 infinity view on a white back ground.

This is probably the only time I’ve ever presented an entire information graphic recipe without any birds-eye view shots. I think the technique will take some refining on my part but overall I like the look of this post. The repeated angle of the different elements combined with the slight overlap of each step seems to create a cascading feel in the presentation. I think I should explore this type of documentation again when it presents itself in the future.

Eat well, cook often ...

THE RECIPE

Stuffed Loin Chops

Serves 2; 30 minutes
2 slices Smoked ham
2 sticks Swiss cheese
2 leaves Fresh sage
2 Loin chops, thick cut, boneless

Prepare chop
Place stick of cheese and sage leaf on the edge of a slice of ham. Roll into a cylinder. With a sharp skinny knife make an incision into the middle of pork chop big enough to insert ham and cheese roll. Completely insert roll into chop. Repeat.

Cook chops
Preheat oven to 400°
Season chops with salt and pepper to taste. In a cast iron or oven-safe skillet, sear chops on both sides  over high heat in a little olive oil for at least 2 minutes per side to form a crust. Remove from stove and place in oven, bake for 12 to 14 minutes or until chops are cooked through. Remove and rest for at least 10 minutes before slicing and serving.

Grilled Mushroom and Swiss Cheese

Printable version

In my house growing up, my Mom always referred to a grilled cheese sandwich as “cheese toasty.” It wasn’t until I was 23 years-old and living in New York City that I realized the rest of the world had a different name for them.

I was in the cafeteria at my first job when I ordered a cheese toasty and the cook had no idea what I was talking about. I described it and he realized I wanted a grilled cheese. I got my sandwich and a Mountain Dew. I went to the checkout lady and said, “just a cheese toasty and a pop.” On the East coast “pop” is “soda.” The young lady at the registered laughed at my hysterically. Then  she said, “You mean a soda and grilled cheese?” I agreed.     From that day forward, every time I went to the cafeteria and the young lady was working, she would say upon seeing me, “Hey Pops want a cheese toasty!” Then bust out in laughter.

For this recipe, I make a gourmet cheese toasty with mushrooms and swiss cheese,
a decadent reminder of my Midwestern roots.

BEHIND THIS BITE
The first couple of years living in New York were a huge learning experience for me. They would have been a learning experience anywhere in the world because I was learning how to be an adult in the real world, which is a change from being an adult on a college campus. New York was the ultimate test. I made it through and ended up spending 12 and a half years of my life there.

I still love the city and its energy and hope to spend more time there in the future. What they say is really true, “if you can make it there, you can make it anywhere.” Because anywhere else seems to be easier, or slower paced – in America that is.

New York is one thing, I’m not sure if I have what it takes to make it in Kandahar, Afghanistan or Islamabad, Pakistan - If the local Taliban were to discover a Star Wars collection like mine they may throw me in prison for false idol worship.

Eat well, cook often ...

THE RECIPE
Makes 2 sandwiches; 15 minutes
2 Tbs Mayonnaise (spread thin on bread)
4 slices Bread
4 slices Swiss cheese
2 oz Mushrooms, cooked

Assemble sandwiches
Spread mayonnaise on bread. (side that will contact hot surface) On bottom slice stack swiss cheese, mushrooms, another slice of cheese and top piece of bread. Repeat.

Toast, serve
Place sandwiches on griddle over medium high heat and toast until bread is golden brown and cheese has melted, turning once. Remove from heat and serve.