Jambalaya stuffed pork chops from Maxwell's Market and baked sourdough bread with garlic and basil butter.
I love pork chops and have never thought to stuff them w/ jambalaya. I think I will try that tomorrow! Thanks for the idea
My turn to cook for the church tomorrow. I'll be doing 90# of pork tenderloin. Gonna inject them then do that slow roasting.
Kyle, one of my daily specials I get a lot of good comments from customers is real simple. We call it Mediterranean stuffed pork chops. All it is is the filling for the Greek omelet on the breakfast menu piled on top of the grilled chop. It is: sauteed onions, red and green bell peppers, diced tomatoes, garlic, black olives and feta cheese. Garnish with fresh rosemary and green onions. It's a real quickie because it's really just a topping and not really stuffed inside. Sometimes I grill two cutlets of pork loin and serve the same thing Oreo style with the stuffing in the middle of the cutlets. Doing something like this for 90 lbs of pork might take a while to prep though. Oh...and by the way... the chrome plates and Hollandaise pun has been getting lots of mileage here in Abita !! I plan on trying that pork recipe you sent me real soon. You might want to post it here for all to try. I can tell you're a good cook.
Sure, it's a very complementary mirepoix. you can leave out the red bell peppers because tomatoes provide the color and the green peppers provide the flavor. It's not a lot of veggies, just enough to cover the few pork chops you're grilling. I have all that stuff and more already diced up and in containers for other omelettes. It's just a small amount of feta as well. I don't caramelize the vegetables, just sweat them (saute them enough to make them start losing their internal water)...about two minutes I guess. If you cook it too long, the colors fade and they turn to mush. When the edges of the onions start to get clear...you're done. I do throw in the feta at the last minute. The idea here is to just melt it enough to cover all the other veggies. Same with the green onions. I also forgot to mention that the size of the dice is small...a little smaller than a quarter inch. The smaller the dice, the quicker things cook. I've got to start keeping a digital camera at work so I can upload photos. A pic is worth a thousand words.
