Sunday Supper: Easter Edition

Happy Easter!  It is glorious here, so I’ll be short.  To be honest, I’m not cooking today, because we go to visit family.  BUT- if I was I would definitely be cooking the pork chops and grit cakes below.  As a matter of fact, I will be cooking them at some point during the week, just not tomorrow.

Now, I have to go practice makeup application to my arms and legs as I sat at the soccer fields for three hours today and have some serious issues with watch marks, sleeve marks, sandal marks, marks from my sunglasses, and two burned knee caps. 

Which is totally awesome since my dress is sleeveless and my shoes don’t cover the sandal marks.

Here’s hoping the Easter Bunny brings me an early morning spray tan.  Don’t hold your breath though!

Fontina and Prosciutto Stuffed Pork Chops
4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled

Directions
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.

Preheat oven to 425 degrees F.

Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops aside on a plate – keep warm.

Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grit Cake, and drizzle with pan sauce.

Grit Cakes
4 cups low-sodium canned vegetable broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper, plus more to taste
1/2 teaspoon cayenne pepper
1 cup instant white grits
1/2 cup shredded Monterey Jack
Instant flour, for dredging (recommended: Wondra)
1/4 cup olive oil

Butter a half-sheet pan (about 12 by 17 inches), line it with parchment paper, and butter the parchment paper. Set aside.

Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. With broth mixture at a boil, gradually pour in the grits, while whisking constantly. After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes. Add the cheese and stir until melted. Spread the grits in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour.

When the grits are set and firm, turn the grits out onto a clean cutting board. Using a 1 1/2-inch round or square cutter, cut the grits into small cakes. Put some instant flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour. Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate.

Green Bean Bundles
1 pound fresh green beans
Olive oil
Salt and pepper
Bacon

Directions
Preheat oven to 350 degrees F.  Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.

And then you go out for ice cream!

See y’all!

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1 Comment on Sunday Supper: Easter Edition

  1. HoodMama
    April 5, 2010 at 11:08 pm (8 years ago)

    You had me at grit cakes! Happy Easter!

    Reply

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