Taste It Thursday with Cheese Stuffed Pork Chops!

Ahhh, thank you Food Network for sharing this delicious recipe! 

Soak thick-cut chops in a sweet-and-salty brine for a few minutes, then stuff with provolone cheese and an escarole-garlic mixture. Serve with sage-infused cannellini beans on the side.

courtesy of Food Network Magazine
Photograph by Antonis Achilleos

What you will need
Kosher salt

1/4 cup sugar

4 bone-in, thick-cut pork chops (6 to 8 ounces each)

1/2 medium head escarole
2 cloves garlic

4 tablespoons extra-virgin olive oil, plus more for brushing

Freshly ground pepper

4 slices provolone cheese (about 2 ounces)

4 fresh sage leaves, chopped

1 (19-ounce) can cannellini beans, drained and rinsed

For Cooking Directions {read on here}

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