Chuleta de Puerco en Vinagre Balsamico
Share
Chuleta de Puerco en Vinagre Balsamico
Category
Meat and Poultry
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
- 6 oz chorizo sausage
- 1 small granny smith apple, peeled and small dice
- white pepper
- 6 thick-cut pork chops
- salt and pepper
- chilled stuffing
- Fustini's Robust SELECT olive oil
- 1 cup Fustini's 12 Year Traditional balsamic vinegar
- 3 tablespoons adobo
- 1 tablespoon heavy cream
- Pinch salt
Ingredients
Pork
Balsamic Adobo Sauce
Directions
- Place sausage into small skillet and cook to render. Add apple and season with white pepper the cook until apple is soft. Remove from heat and chill before using.
- Preheat oven to 350 degrees. Cut a slit in the side of each chop creating a pocket being care full to not cut all the way through. Stuff the pocket with as much stuffing as will comfortably fit inside the pocket. Season with salt and pepper. Place an oven proof skillet over moderate heat and add Fustini's EVOO then place chops into skillet and sear on both sides. Place pan into oven and bake until an internal temperature of 145 degrees is achieved. Remove from oven and let rest before serving.
- To make the Adobo Sauce, place all ingredients in small sauce pan and bring to simmer over low heat. Simmer until slightly reduced and thickened. Pour sauce over each pork chop garnish with a drizzle of Balsamic Glaze and serve.