Friday, December 18, 2009

Foodie Friday - Puff Pastry Pork Chops

I'm very excited to say that this is another one of my original creations!! I was very nervous about this as I couldn't find any recipe even remotely similar to what I envisioned for this, but I decided to throw caution to the wind and just go for it. And it turned out juicy, full of flavor, and delicious! My only complaint was that the sauce was a bit salty hence the "low sodium" soy sauce suggestion below.

Natty's Puff Pastry Pork Chops
  • 2 T olive oil
  • 1/4 large onion, chopped
  • 1 clove garlic, minced
  • 1/4 C low sodium soy sauce
  • 3/4 C red wine
  • 3 pork chops (you can adjust this for more, but you may need more puff pastry)
  • 1 puff pastry sheet, thawed
  • 1 egg
  • 1 T cornstarch
  • goat cheese (optional)
  1. Heat olive oil in large, shallow pan over medium heat.
  2. Add onion and garlic and saute until translucent. 
  3. Add soy sauce and red wine.
  4. Place pork chops in pan and cover.
  5. Saute for 5 minutes, flip and saute for 5 more minutes.
  6. Remove pork chops from pan and let cool.
  7. Roll out puff pastry to thin it out a little.
  8. Cut into three even sections.
  9. Place pork chops in the middle of each section* and wrap, pinching the edges together to seal.
  10. Place pork chops seam side down on greased baking sheet.
  11. Whisk egg with 1 teaspoon of water and brush the top of each puff pastry wrapped pork chop.
  12. Bake for 25-30 minutes until golden brown.
  13. While that is baking, turn the heat back on. In a separate small container mix cornstarch into about 1/4 C water.
  14. Pour into sauce pan.
  15. Stir to thicken. You can eyeball this, if it starts to get too thick, add more red wine.
  16. Pour a small amount of sauce over puff pastry and serve!
*At this step, I put a little goat cheese in the center of the puff pastry and then placed the pork chop on top. It was really, really good, but I understand that not all people love goat cheese as much as I do.

Also, feel free to marinade the pork chop in soy sauce, red wine, store bought marinade, etc. beforehand if you want- it will only add to the flavor!

As always with the recipes I create (all two times!), there's a certain amount of eyeballing it required. This is written as I remember it... and when I cook, I typically don't measure anything... so if something doesn't look right, you may need to edit the recipe as you go. I may go back and cook this again following this recipe exactly and edit it as needed.

*Edited to add... I just realized that when I wrote this I forgot about the mushrooms. It has been awhile since I first made this, so I'm pretty sure I added about 3/4 C of sliced mushrooms after step 2 when I made this for the Masterchef audition. But it would definitely be tasty without them as well.

1 comment:

Dotty said...

Hello? Hello? Anyone still there? Is Moose and lulu still around? I feel Merry Christmas unwished AND Happy New Year unwished. Will I be Happy Valentine's unwished too?