2-10/12 oz pork chops (frenched)
2.5 oz Sobrassada Spreadable Chorizo
2.5 oz fresh mozzarella
1 tsp Bourbon Smoked Salt
1 tsp Bourbon Smoked Pepper
1 cup red wine
10 leaves of fresh sage
2 tbsp cold butter
With a boning knife or paring knife cut a 1 inch pocket in the pork chop below the bone into the loin cutting out almost all of the center without piercing the edges.
Mix together the chorizo and fresh mozzarella and stuff into pork chop.
In a hot skillet with oil, seasoned with Bourbon Smoked Salt and Bourbon Smoked Pepper, sear off chops until nice and golden on each side.
Remove from skillet and put on a tray and let cook in a preheated 425-degree oven for approx 1 to 5 minutes.
In the meantime, in a small saucepan, reduce the cup of red wine by about 3/4. Let cool slightly. Whisk in cold butter to emulsify.
Drizzle on chops and eat!
By Chef in Residence – Michael Crouch
Recipes
Chorizo and Mozzarella Stuffed Pork Chop
