I love pork, I think that I must seriously cook with pork more than just about any other meat, it’s cheap, versatile and goes down a treat if cooked correctly… and no, it is NEVER, EVER plain, dry OR boring in my house!
So, with the humble piggy in mind, it is with great delight, that I bring to you, my first ever blogged recipe… Mushroom and Chorizo pan friend pork chops… yum… I’m trying not to drool on the keyboard here, perhaps blogging about food wasn’t a great idea in hindsight.
These chops are delicious served with Honey Glazed Roasted Carrots and Mixed Potato Mash or my Roasted Seed Root Vegetables (all of which you will find recipes for on this blog under ‘Side Dishes’), when cooked correctly, the oils from the chorizo melt into the chops and just add to the flavour… delicious! You can fry them in a plain old frying pan, but they really do get that lovely charred flavour if cooked on a cast iron griddle so it is worth investing if you haven’t already got one. You could also BBQ them if you like… but be careful of those juices on an open flame!
Now there are a few ingredients here that you may not recognise, and that is perfectly fine, but do not be afraid!!! Many supermarkets are now selling a fantastic range of specialist ingredients and failing that, you can often get great deals on herbs and spices on eBay and Amazon, and often for less money! I will be covering a lot of these ingredients such as liquid smoke and sweet smoked paprika in my Tips area so don’t panic…
This recipe will serve 2, but for 4 people you just double it, or for 6 treble it and so on…
- 2 thick cut pork chops (thicker the better)
- 50g chopped sweet smoked chorizo (if you like a kick go for spicy instead)
- 50g chopped chestnut mushrooms
- 1 clove garlic – finely chopped
- Pinch of Gyros-Souvlaki herb mix (Recipe and info here: Gyros-Souvlaki Herb Mix)
- Pinch of sweet smoked paprika
- 1 tsp of liquid smoke
- Olive oil for frying
- Begin to prepare your chops by cutting off any thick pieces of fat from the edges and removing the bone if you wish (not necessary, but it saves hassle on the dinner plate!).
- Take a very sharp knife (and be careful, this isn’t a recipe for finger stuffed pork chops) and cut a pocket into the side of the main flesh of the pork, you don’t want to cut the chop in half, just make a slit and then poke about in there with your knife to make it a little wider.
- Put your chops to one side or in the fridge and grab a frying pan in order to prepare the stuffing. Add a glug of olive oil (or if you want to be luxurious, butter) to the pan and thrown in the liquid smoke, garlic, chorizo and mushrooms. The mushrooms are like a sponge and will soak up a lot of the lovely savoury sweet smokey flavour that will ooze out of the chorizo turning everything red in the process – it’s awesome. Fry for a couple of minutes until everything is nice and soft. If you like you could throw in a small amount of diced pepper or some chilli if you like things hot…
- Let the stuffing cool down so it is ok to handle and sit down with a brew for 5-10 mins.
- Head back to the kitchen, pop a glug of olive oil into a cast iron griddle (or a frying pan if you don’t have one) and put it on the stove on a medium high heat.
- Grab your chops and taking half the stuffing mixture (so half per chop if you are using 2 chops), gently open the slit in the meat and stuff the cooked chorizo and mushroom mixture inside taking care not to tear the meat in any way.
- When the chop is suitably stuffed, take a pinch of Gyros-Souvlaki herbs and a pinch of smoked paprika and gently rub it into the top of a chop. Then, making sure you don’t burn your fingers or lose the stuffing from the side of the chop, place each chop into the griddle herb side DOWN. Then, when they begin cooking you simply take another pinch of herbs and paprika and rub it on the upturned sides of the chops.
- Fry the chops on the heat for about 5-8 minutes either side or until they are a nice golden brown colour with a spot of charring for flavour from the griddle.
- Serve on a bed of my Mixed Potato Mash, surrounded by Honey Glazed Carrots either dry or with a nice mushroom gravy or sauce. If cooking on the BBQ, perhaps one of my Crisp Baked Potatoes with a nice salad accompaniment or some of my simple Homemade ‘Slaw (yes, I’ll give you the recipes, geesh, what do you think this is? A cooking blog?)…