Grilled Pork Chop Farci
(Serves 8)Courtesy of Chef Dominique MacquetRate this Recipe!
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1/2 tsp. fresh chopped mint1/2 tsp. fresh chopped basil (We like to use orange basil.)1/2 tsp. fresh chopped thyme1/2 tsp. crushed red pepper1/4 cup olive oilsalt & freshly ground pepper8 thick-cut pork chops1 small pumpkin, cleaned, cut into large pieces, and steamed for 30 minutes1 lb. Tuscan kale, middle stems removed, leaves cut into smaller uniform pieces1/4 cup olive oil1/2 tsp. chopped garlic
Mix Creole cream cheese, chopped fresh herbs, crushed red pepper, and olive oil. Place a slit along the long side of the pork chop. Insert a generous spoonful of mixture into each pork chop. Rub each chop with salt and pepper and grill for 8 minutes on each side. Let rest. Cut the steamed pumpkin into strips. Brush with olive oil, salt, and pepper. Grill for a few minutes on each side, and brush cane syrup on pumpkin until it caramelizes. Watch closely to avoid charring. Add olive oil to a warm skillet. Toast garlic and then add the Tuscan kale. Add salt and pepper and cook until tender. Serve pork chop on kale with a couple slices of grilled pumpkin. Savor the flavors of the holidays.
