Barry: Welcome to Food Done Right. I’m Barry.
Jillian: I’m Jillian.
Barry: And today we’re cooking a stuffed pork chop with polenta and sautéed shitake mushroom sauce. We’re stuffing the pork chop with Swiss cheese and prosciutto.
Jillian: To get started, we’re going to cook our polenta. Polenta is fine grain corn meal. It’s going to take a little bit longer to cook than most of our grains so we’re going to go ahead and start this by cooking it in half chicken stock and half milk. So we’re going to get this boiling and then whisking in the polenta.
Barry: Next we’re going to stuff our pork chop. So we bought this pork chop with bone in. We don’t have to get the bone in. It’s just the way we bought it. So what we’re going to do is make an incision, cut this right on the middle, so we have a place to put our cheese and our prosciutto. Ok, so you make like a pocket. So our Swiss cheese, I don’t need all this, ok so here’s our prosciutto, just roll this up in here and then stuff them in there and then put it back.
So what I’m going to do is sear them on both sides, toward in the oven and cook it. It’s nice if you have some butcher’s twine or something to wrap it up. That way it doesn’t fall apart. I don’t have any so just stick it in there. Shove it in there so hopefully it doesn’t come out. But Swiss cheese doesn’t melt like too much so it should be fine.
Jillian: Our milk and chicken stock liquid is now boiling so we’re going to go ahead and whisk in our polenta. Little salt and pepper, and we’re just going to let it boil.
Barry: While she’s doing that, I’m going to do the mushroom sauce. So shitake mushrooms are really a beautiful mushroom. They’re really have a really earthy flavor to it. See. (Earthy.) Yeah earthy, earthy flavor. So just, this one has so many stems, so if there’s a lot of stems you want to pick the stems, and then just do a nice julienne. Just slice them really thin as you can. And this will cook down fly by like half so that’s why I have so many, for just one pork chop.
So we start with a hot pan, butter, some garlic then I’ll add the mushrooms. Let the butter melt, and my mushrooms, and to keep this from burning, I’m going to add a little chicken stock. Season with salt and pepper, shake and shim. As these cook down, they’d go shrink. Mushrooms are a lot of water. So as that cooks down… and to make this nice and saucing, we’ll add in a little chicken stock.
For our pork chop, it’s already stuffed. Just get a hot sauté pan, put a little olive oil and sear it on both sides and I’m going to stick in the oven. Pork is really important to cook it all the way through. You don’t want it rare. So I season that side and I’m going to flip it over. Season this side with salt and pepper. I’m going to sear both sides of this. Then we’re going to stick it in the oven. It should take about five to 10 minutes to cook.
Jillian: Our polenta still needs a little bit of time. One thing that you should be aware of is you go to a store and they sell a five-minute polenta. That polenta has been pre-boiled and cooks in about five minutes. This polenta yet is way more nutritious for you. I got it in bulk at my local nutritious grocery store, and that’s why it’s taking a lot longer. So if you do decide to go with the five-minute pre-boiled polenta, just make sure you don’t accidentally cook it for forty minutes because you’ll just dry it. So just be aware of any cooking directions of any boxes that you bought from your purchaser.
Barry: See we have a nice sear on the pork chop. This kind of opening, that’s ok, just push it down close. You don’t want to see it running out everywhere. It won’t. It will stay win there. So now I’m going to place this in the oven for about five to 10 minutes. Send them up. Just take the whole pan, the whole pan into the oven. I haven’t said 350 degrees, should take about 10 minutes or so.
As you can see our mushrooms have cooked down quite a bit. See that they lose a lot of their volume. You want them to be nice and saucing. So we’re going to pour this over our pork chop and we’re going to use it as the sauce. So pork chop with the sautéed mushrooms.
Jillian: Our polenta is down so we’re going to go ahead and start plating. One thing to know about polenta is its very mild flavor. It pretty much will taste like whatever you put in there so this is just a very simple polenta. We’re going to finish it with a little parmesan cheese. Put it, some options for making polenta would be to use some herbs, mushrooms, fruits, cheese, blue cheese is always good, and you can just stir that in. Barry’s going to serve it with the pork chop.
Barry: Pork chop is now finished. You can see it was up too much. We’re not going to cut it. We’re just going to put it on the plate like that. If you find it a little big for one person, you can have it for two. We’re going to add sautéed mushrooms on it. We don’t really have veggie on here but a veggie to go with this would be sautéed spinach.
Jillian: Umm, smells delicious.
Barry: There you go. Thanks for watching. For more information you can visit our website at FoodDoneRight.com.
Jillian: Don’t forget about our new section of our page called ask Jillian where you can ask me any cooking-related questions.
Barry: or if you have comments that you’d like to give us go to info@FoodDoneRight.com and let us know. Thanks for watching.
Jillian: Bye
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