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Maple Pecan Stuffed Pork Chops with Rustic Mashed Potatoes and Sautéed Asparagus

Juicy Hidden Stream pork chops stuffed with crushed pecans and maple with rustic mashed potatoes and crisp sautéed asparagus. 
Difficulty: Challenging
Time: 40-45 min
Calories: 551 Fat: 21g Carbs: 70g Protein: 43g

ABOUT THE DISH

Our stuffed pork chops are an after-the-holidays reboot of fantastic winter flavorings. The savory seared pork chops are filled with maple pecans and savory herbs. These flavors might send you back to your holiday table.

Ingredients
Asparagus
Red potatoes
Thyme
Garlic
Balsamic vinegar
Pecans
Maple syrup
Panko Breadcrumbs
Pork chops
Half & Half
Twine
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Cooking terms for this recipe

Mince To cut a food into very small pieces.
Butterfly To cut food into two pieces that are joined along one edge so that it can be spread apart for cooking (or stuffed).
Sear To cook the surface of meat very quickly with intense heat.

What you need

Large pot with lid

Small pan

Small pot

Plastic wrap or large zip-top bag

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove thyme from stem; discard stem, mince leaves. Mince or grate garlic. Chop pecans into medium-size pieces. Cut potatoes into quarters, then in half again. Remove pork chops from package; rinse and pat dry.

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Step 2: COOK THE POTATOES

Place potatoes in small pot covered by 2 inches of water over medium heat. Add a pinch of salt, bring to a boil, cook for 10-12 min until potatoes are tender. Turn off heat, strain potatoes, and return to pan. Add half & half; mash using a potato masher or fork until incorporated. Season with salt and pepper. While potatoes are cooking, begin to make stuffing (Step #3).

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Step 3: MAKE THE STUFFING

Heat 1 tsp. of oil in a small pan. Add thyme, garlic, balsamic vinegar, pecans, maple syrup and panko. Cook until liquid has evaporated and stuffing has a moldable consistancy; similar to soft caramel. Remove from heat and set aside. Place pork chops on a cutting surface and butterfly using a sharp knife (see instruction card). Working one piece at a time, place pork - opened like a book - between two pieces of plastic wrap or inside a large zip-top bag. Pound using a meat mallet or heavy pan until meat is about ¼” in thickness.

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Step 4: STUFF THE PORK CHOPS

Note: Watch instructional video for easy- to-follow instructions. Remove pork from plastic and place back on cutting surface. Spoon half the stuffing one one half of each piece of pork. Starting with the filled half, roll pork over itself forming a tube-like shape, until fully rolled. Using bakers twine tie one end of rolled chop with a tight double knot. Stretch about 1” of twine over the length of the pork. Hold sting using one finger and wrap under and around the tube. Once twine meets finger, tuck end of twine under the spot being held by the finger to secure the wrap. Repeat this process to add 2-3 more knots to secure the length of the tube. Repeat the roll & tie with the second chop.

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Step 5: COOK THE PORK CHOPS

Heat 1 Tbsp. oil in large pan over medium heat. Add pork chops and sear for 5-6 min until golden brown on all sides. Add asparagus to pan and toss. Reduce heat to medium low; cover and cook until pork is fully cooked and asparagus is done, about 5-7 min. USDA recommends cooking pork to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Remove twine from pork. Divide mashed potatoes between two plates, add stuffed pork chops and asparagus. Enjoy!