Serves 2
2 thick cut pork chops (bone in, about 1 inch thick)
1/4 cup ricotta cheese
2 stalks celery hearts (or 1/2 stalk of regular celery)
1 Shitake mushroom
Salt
Pepper
Parsley (optional)
Cumin
Garlic powder
Toothpicks (the round ones are sturdier than the flat ones)
- Mince the celery and mushroom until fine.
- Mix with the ricotta, 1/2 tsp salt, and 1/4 tsp pepper and (any other herbs you like).
- With a sharp paring knife, cut a slit in the no-bone-side of the pork chops. The slit needs to be about 1.5 inches long, and cut out a large pocket in the inside of the chop. The bone will help you not cut too far in, but allow you to get a large enough pocket to stuff.
- Stuff the cheese mixture into the pocket. I managed to get all the stuffing into both chops, but don't be surprised if you have a little extra. The chop will end up being about an inch and a half thick.
- Preheat your oven to 450 degrees F.
- Using a toothpick, seal the slit in the chop. Basically you want to stick the chop closed in one side and out the other, then back, making a U shaped seam. If your slit ended up being too big, you will need two toothpicks. Try to seal the chop well - the ricotta will melt!
- Season the outside of the chops with 1/4 tsp cumin and garlic and a pinch of salt. Pay close mind to the parts of the chop without the pocket - you want to make sure they're salted even though they don't have salty stuffing in those bites.
- Heat a saute pan with two tablespoons olive oil.
- Sear the chops until browned on either side.
- Put in the oven for about 5 minutes, until cooked through.
- Allow to cool for a few minutes before serving (don't want anyone getting burned with nuclear cheese)
