Cooking Fresh with Chef Rick Recipe #17 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #17

Pan Roasted Pork Chops

4-8 ounce pork loin chops
4 teaspoons Chef Rick's house seasoning
2 tablespoons olive oil
6 cups Apple Pecan Stuffing, baked, recipe follows
4 cups Tomatillo-Apple Salsa, recipe follows
Fresh cilantro leaves, for garnish

1. Preheat oven to 400 degrees.

2. Sprinkle the chips with the Chef Rick's House Seasoning using ½ teaspoon on each side, and using your hands to coat the meat well.

3. Heat the oil in a large oven-proof skillet over high heat.  Add the chops and sear them until brown, for about 3 minutes on each side, and for 2 minutes on their fat edges.  Place in oven and bake for approximately 10 minutes or until chops are cooked through but still very juicy.

4. Spoon approximately 1 ½ cups of stuffing onto the middle of 4 dinner plates.  Top stuffing with a chop and pour approximately 1 cup of salsa over each chop.  Garnish with fresh cilantro leaves.  Serve immediately.

Apple Pecan Stuffing (Makes 6 Cups) 

2 teaspoons olive oil
1 cup diced bacon
½ cup chopped onion
½ cups chopped celery
1 cup diced apple, use your favorite
½ cup pecan pieces
6 tablespoons chopped fresh parsley
¼ cup chopped fresh sage
1 teaspoon salt
½ teaspoon ground black pepper
4 cups cubed day-old bread, 1-inch cubes
1 teaspoon Chef Rick's House Seasoning
2 cups chicken stock

1.  Preheat oven to 400 degrees.

2.   Combine the oil and bacon in a large oven-proof skillet over high heat and stir-fry for about 3 minutes.  Add the onions, celery, apples, pecans, parsley, sage, salt, and pepper and stir-fry for 3 minutes.

3.  Stir in the bread cubes, House Seasoning, and stock; bring to a simmer and cook, stirring for 1 minute.  Place skillet in preheated oven for 10-15 minutes or until stuffing is golden brown.