stuffed pork chop

winemakers · September 17, 2006, 06:16:41 PM

To good not to pass along.

Cut a pork loin into inch and a quarter chops. Cut a pocket into the center with the tip of a knife. Stuffed with ground olives and feta mixture and draped with some great local apple smoked bacon. Smoked for about 1.5 hours with apple and finished on a grill to crisp the bacon. OOffaaaa, yum yum. Even my four year old was askin' for more.

mld

BigSmoker · September 18, 2006, 06:19:17 PM

Sounds good :P.

Malc · September 19, 2006, 10:52:33 AM

QuoteStuffed with ground olives and feta mixture and draped with some great local apple smoked bacon.

That does sound good. I have stuffed them with a feta, spinach, garlic, fresh ground black pepper and pine nuts mixture before. I usually grill them. Now I want to try smoking them after hearing your idea. I was going to do those this weekend anyway, but I was going to skip the spinach. I don't feel like getting e. coli this week ;) Now I have another option. What kind of olives did you use?

Malc

BTW, I see you live in Northeast Ohio. I am in Struthers, right outside of Youngstown. Small world.

winemakers · September 20, 2006, 04:29:41 AM

I'm in Mentor to be more precise, however I'm in the Y'town area often on business. I try to stop in and visit a veterinarian friend in Poland when I get in the area, pretty much your backyard.

mark

irish_smoker · September 20, 2006, 06:43:42 AM

Sounds great, i am going to give this a trial run tonight for a larger serving this weekend.

Malc · September 20, 2006, 06:54:52 AM

That's weird. My vet is in Poland. Very small world.

winemakers · September 20, 2006, 08:24:27 AM

Would your vet be John Daugherty by any chance?

mld

irish_smoker · September 21, 2006, 06:23:51 AM

Made a run at this last night with a little variation. I sauteed about 1/2 C diced red onions, 2 cloves of garlic, some cilantro, and about half an apple. Once that was all cooked and softened, i took it off the heat and mixed in some graham cracker crumbs (didn't have any bread crumbs around so i just crushed those up instead). Slapped it on top of a butterflied pork chop and smoked for about an hour with Apple wood. Took it out and topped with Feta and then onto the grill to finish. I only made one and that was a big mistake seeing as how this one lasted all of 2 minutes.

I wanted to top with bacon but since i was only making one, i didn't want to defrost a whole package. I'm thinking that next time i will cook the bacon ahead of time and crumble it in with the topping mixture. Thanks again winemakers for this idea, i think it will be a hit this weekend.

Malc · September 21, 2006, 07:12:37 AM

Well, my wife usually handles the vet visits, so I am not sure of his name. We go to the Poland Vet Clinic, so if he is there it is him.

Malc

winemakers · September 22, 2006, 04:17:35 AM

Small world, that would by our friend. Great doc by the way, and he enjoys good wine as well!

mld