Pecan Stuffed Pork Chops

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  • 4 Thick Cut Boneles Pork Chops

  • Flour to dredge chops (season with Salt & Pepper)

  • 2 cups Vegetable stock

  • 4 each Sweet Vidalia Onions

  • 2 oz Brandy

Stuffing

  • 2 Tblsp Butter

  • 1 Tblsp Garlic minced

  • 2 Tblsp Shallots minced

  • 12 oz Pecan halves

  • 4 ea Potato Rolls diced and toasted

  • 1 Tblsp Maple Syrup

  • 1 tsp Balsamic Vinegar

  • 1 cup vegetable stock

  • 1 Tbsp parsley chopped


Butter Fly the pork chops and set aside. 

Make stuffing, gently saute garlic and shallots in butter over mid low heat until garlic is softened, add pecan halves and toss.  Add toasted rolls and toss to incorporate. Remove from heat and add Maple syrup and balsamic vinegar toss thoroughly. Slowly add the vegetable stock to moisten the toasted roll. Set aside and allow stuffing to cool.

Take butterflied pork chops and lay open on work surface. Place about 4-5 ounces of stuffing in the center of the chop. 

Roll pork over itself forming a tube-like shape, until fully rolled. Using butchers twine tie one end of rolled chop with a tight double knot. Stretch about 1” of twine over the length of the pork. Hold sting using one finger and wrap under and around the tube. Once twine meets finger, tuck end of twine under the spot being held by the finger to secure the wrap. Repeat this process to add 2-3 more knots to secure the length of the tube. Repeat the roll & tie with the remaining chops.

Pre-heat oven to 350 degrees.

Dust chops in seasoned flour and make sure to knock off excess. Over med heat sear floured rolled and tied chops in a large straight sided pan. Remove to a plate leaving drippings in pan. When chops are done add Vidalia onions to the pan and caramelize. When onions are caramelized deglaze with Brandy and cook off alcohol. Return chops back to pan and pour vegetable stock over to about half way up chops. 

Cover the pan and place in 350 oven. Cook for about 20-25 minutes or internal temp is 160 degrees. 

Allow to rest for 7 minutes.

Remove string from pork and slice into medallions and serve atop onions and pan sauce.  


Serves 4


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