Video Transcript

Hi. This is Gregory Gourdet, and we're here at Departure Restaurant and Lounge in Portland, Oregon. And today we're going to make an amazing stuffed pork chop recipe. We're going to start with a few tasty ingredients. First we have a double cut pork chop. Be sure to talk to your butcher and get something all natural for sure. And we're going to make a lovely stuffing. We have some dried shiitakes that we have re-hydrated in a little bit of cold water. We have some dried plums that have also been re-soaked in a little bit of warm water as well. Salt and pepper, and ginger and garlic, some fresh cilantro, some pickled shallots. This will all go into our stuffing. Later on we're going to make an awesome glaze. We're going to add honey, scallions, and garlic and a little fresh lime to finish. We'll start with our shiitake mushrooms, just give them a very fine mince. Mushrooms are a wonderful addition to pork dishes. The dried variety also have kind of an extra kind of kick to them as well. It must be that son drying process that makes them kind of amazing. And these you can find at your Asian specialty grocery store. So we'll add this to our bowl, and then we'll work with our plums. Pork has an innate sweetness, so it pairs really well with fruits, dried fruits during the winter season or year around as well, if you like. Fresh plums would be great if you have them around. Apricots and peaches would work well in this dish as well. Our pickled shallots, these we just kind of marinated them in a little vinegar and a little sugar, kind of bring out a little crunch. So for the rest of our filling we're going to add a little garlic and ginger but you don't want to add it raw. You want to kind of cook out those flavors a little bit. So I have a little bit of olive oil in the pan, and our ginger as well. So we added our garlic and our ginger to our hot olive oil, we're going to add a little bit of salt. It's always very important to season from the beginning to bring out all those wonderful flavors of the aromatics. And then we'll the rest of our ingredients, we'll add a little bit more seasoning, a little bit of salt, a tiny pinch of pepper. We'll add our filling back to the bowl. We have a beautiful double cut pork chop. We're going to pierce a hole right in the middle. So now we'll stuff our pork. We've made a nice incision to make a little room for the farce. Farce is just a French word for stuffing. And we'll try and fill it up as much as possible with that yummy stuffing. The mushrooms, the garlic, the ginger, just a little bit of black pepper. It'll be a nice treat, every few bites you get that really flavorful kind of center bite. So now we'll season our pork chop and take it to the pan. Be sure and season it with plenty of salt. Meat needs a lot of salt as it's very fatty and very dense. Nice black pepper. Be sure to season all sides. So now we'll take our pork chop to the pan. Be sure to get your pan nice and hot. Today we're cooking in olive oil. It's a really healthy fat. Work over medium high heat. Our wonderful pork chop filled and seasoned. And then we'll just take it to the pan. And we are ready to bake and roast. Into the oven, our oven is about 350 degrees. After about 15 minutes our pork chop is ready. I flipped it about half way through so both sides cook evenly. You have lovely juices, lovely oils, it's a well roasted, feel it there's a little bit of tenderness left and we'll finish our pork chop. We'll add a little sliced garlic, a little scallion, a little cilantro and a pinch of salt. Always remembering to season our aromatics. And all of that lovely olive oil, mixed with the cooking oils, it's going to make a really lovely accompaniment to the meat. You want to get just a little bit of color on your garlic, it's really flavoring the oil that's going to permeate your meat. You can baste, look art that. Just lovely and golden and then our final touches, for a little bit of sweetness. As we said pork has a little bit of innate sweetness. So it goes really well with a little bit of sweetness. We're going to add a little bit of honey, to kind of get those sugars going. As you can see things are getting a little bit darker a little bit richer in flavor as well. So we're letting things reduce. It's starting to bubble a little bit, moisture is evaporating and we're getting concentrating of flavors. Concentration of the natural sweetness of the honey. Look at that. We have our lovely juicy pork chop. We have these awesome pan juices, roasted garlic, caramelized honey, just put a little bit of sauce. Be sure to get all these awesome bits of garlic, lovely and toasted. We'll finish with a little fresh olive oil, a little bit more cilantro, and here you go. Stuffed pork chop.