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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
Pork Chops
1 cup chopped fresh cilantro
1/4 cup chopped fresh oregano
2 tbsp pine nuts
3 large garlic cloves
1/4 cup olive oil
6 medium plum tomatoes, halved
6 boneless center-cut pork chops (1 inch thick)
1/2 cup crushed blue corn chips
Glaze
6 tbsp honey
1 tbsp mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
Heat oven to 425. Line 15x10x1 inch pan with foil. Soak 6 wooden toothpicks or bamboo skewers in cold water.
In food processor, combine cilantro, oregano, pine nuts, garlic and oil; process until well blended. Set aside. Set small strainer over small bowl; squeeze tomatoes over strainer to collect juices. Reserve 1/4 cup juice.* Place tomatoes on pan; spoon cilantro mixture into cavity of each tomato half. Bake 20 minutes. Cool. (Tomatoes can be roasted up to 2 days ahead. Cover and refrigerate.)
Heat grill. Holding pork chop flat on work surface, cut opening in center of one side to form pocket. Sprinkle tomatoes with corn chips. Insert 2 tomato halves into each pocket; secure with toothpick or bamboo skewer.
In small bowl, combine honey, mustard and 1/4 cup reserved tomato juice; mix well. Brush each pork chop with glaze; sprinkle with salt and pepper. Place pork chops grill 4 to 6 inch from medium coals. Cook 12 to 15 minutes or until pork is no longer pink in center, turning once and brushing with glaze. Serves 6 TIP *If tomatoes do not yield 1/4 cup juice, add tomato juice to measure 1/4 cup.
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STUFFED PORK CHOPS
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
Pork Chops
1 cup chopped fresh cilantro
1/4 cup chopped fresh oregano
2 tbsp pine nuts
3 large garlic cloves
1/4 cup olive oil
6 medium plum tomatoes, halved
6 boneless center-cut pork chops (1 inch thick)
1/2 cup crushed blue corn chips
Glaze
6 tbsp honey
1 tbsp mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
Heat oven to 425. Line 15x10x1 inch pan with foil. Soak 6 wooden toothpicks or bamboo skewers in cold water.
In food processor, combine cilantro, oregano, pine nuts, garlic and oil; process until well blended. Set aside. Set small strainer over small bowl; squeeze tomatoes over strainer to collect juices. Reserve 1/4 cup juice.* Place tomatoes on pan; spoon cilantro mixture into cavity of each tomato half. Bake 20 minutes. Cool. (Tomatoes can be roasted up to 2 days ahead. Cover and refrigerate.)
Heat grill. Holding pork chop flat on work surface, cut opening in center of one side to form pocket. Sprinkle tomatoes with corn chips. Insert 2 tomato halves into each pocket; secure with toothpick or bamboo skewer.
In small bowl, combine honey, mustard and 1/4 cup reserved tomato juice; mix well. Brush each pork chop with glaze; sprinkle with salt and pepper. Place pork chops grill 4 to 6 inch from medium coals. Cook 12 to 15 minutes or until pork is no longer pink in center, turning once and brushing with glaze. Serves 6 TIP *If tomatoes do not yield 1/4 cup juice, add tomato juice to measure 1/4 cup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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