Statesboro Gorgonzola Stuffed Pork Chops

Main Dishes
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Ingredients for 10 portions
  • For the pork chops
  • 50 g QimiQ Marinade
  • 440 ml Water
  • 35 g Salt
  • 2.2 kg Pork chops
  • For the filling
  • 150 g QimiQ Cream Base
  • 150 g Egg(s)
  • 300 g Statesboro gorgonzola
  • 350 g Brioche
  • 75 g Red onion(s), sauteed
  • 15 g Garlic, roasted
  • 85 g Carrot(s), diced
  • 15 g Flat-leaf parsley, chopped
  • Thyme, chopped
  • Oregano, chopped
  • Sage, chopped
  • Cumin
  • Salt and pepper
  • For the mushroom ragout
  • 300 g QimiQ Cream Base
  • 45 g Shallot(s)
  • 15 g Garlic
  • 500 g Mushrooms [button, morels, shiitake]
  • 50 g Butter
  • 150 ml White wine
  • Thyme, chopped
  • Flat-leaf parsley, chopped
Method
1.
For the pork chops: mix the QimiQ Marinade Base with the water and salt. Soak the pork chops for approx. 3-4 hours. Remove from the marinade.
2.
For the filling: mix the QimiQ Sauce Base together with the Statesboro Gorgonzola and the remaining ingredients.
3.
Stuff the pork chops and season with salt, pepper, garlic and caraway seeds. Pan fry on both sides and finish the cooking process in the oven at 130 °C.
4.
For the mushroom ragout: sauté the shallots with the garlic and mushrooms in butter. Douse with the white wine and add the QimiQ Sauce Base. Season to taste with salt and pepper and refine with the herbs.
5.
Serve the stuffed pork chops with the mushroom ragout.