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Stuffed Pork with Au Gratin Potatoes

  • Writer: Anthony Bowden
    Anthony Bowden
  • Jan 22, 2018
  • 2 min read

It's just so easy to make restaurant-quality food at home <3

Winter is serene. Winter is beautiful. Winter is magical.

Winter is also cold, and at least here in Calgary, it can be brutally long!

How do I beat the winter blues? With comfort food!

Here's just another one of my favourite comfort dishes from Anthony Cooks. You can find it on pages 142-143!

I've written the potato cook time as 45-75 minutes; this isn't a mistake! Depending on your oven, and the size of your potatoes, the cooking time can vary greatly. Start fork-testing them after 45 minutes, and gauge from there. Also, if you don't want your potatoes to be as golden brown as I do, feel free to cover them with aluminum foil, or place them in a covered casserole dish.

Stuffed Pork with Au Gratin Potatoes

NomNomNom. Serves 2.

4 good-sized russet (or baking) potatoes

1 cup (or 250 ml) of heavy cream

1/2 tsp (or 2.5 ml) of garlic powder

Sea salt and black pepper

1/4 cup (or 60 ml) of grated Asiago cheese (or other hard, sharp cheese)

2 x 115 gram (about 4 oz) pork chops or steaks, preferably with the bone attached

2 strips of fatty, maple-smoked bacon, minced

115 gram (about 1/4 lbs) of lean ground pork

Sea salt and black pepper

2 tbsp (or 30 ml) each prepared barbecue sauce and applesauce

1/4 cup (or 60 ml) each sliced red pepper, white onion and spinach

Olive oil

Sea salt and black pepper

1) Preheat the oven and the barbecue oven to 375°F/190°C. Line a baking pan with aluminum foil, and grease lightly. Grease a square baking pan as well. Peel and thinly slice the potatoes, and arrange in the square pan in even, overlapping layers. Mix the cream and the garlic, and pour over the potatoes. Sprinkle lightly with sea salt and pepper, and the Asiago cheese. Bake for 45-75 minutes, or until bubbly and the potatoes are tender (test with a fork). Cut into 4 x 4 or 6 x 6 squares.

2) In the meantime, butterfly the pork chops by making a small pocket in the side of each chop, straight through to the bone. Mix together the bacon and ground pork, then stuff into each chop. Season both sides of the chops with sea salt and pepper, then grill on the barbecue until crosshatched, a few minutes each side. Transfer to the baking pan, then bake with the potatoes in the oven until finished, approximately 20-25 minutes (test with a meat thermometer to make sure it reaches 160°f/71°C). Remove from the oven, cover with aluminum foil, then rest for 3 minutes before serving.

3) Over medium heat, sauté the veggies in a little olive oil, then season with the sea salt and black pepper.

4) To serve, mix the barbecue sauce and apple sauce together, then spread a little on each plate (I like to drag a spoon through to create a leaf shape). Top each with a couple squares of potatoes, the sautéed veggies, and finally the pork chop.

Did you love this one? Let me know in the comments or from the contact page!


 
 
 

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