Fustini's Oils and Vinegars
Chuleta de Puerco en Vinagre Balsamico

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Chuleta de Puerco en Vinagre Balsamico


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Chuleta de Puerco en Vinagre Balsamico

Submitted by Corporate Chef Andy Stewart

Prep Time10 min Cook Time30 min Total Time40 min Servings6


  • 6 oz chorizo sausage
  • 1 small granny smith apple, peeled and small dice
  • white pepper
Balsamic Adobo Sauce

Balsamic Glaze for garnish


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

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