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Brick Oven Mushroom Stuffed Pork Chops with Pears

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Course Meat And Poultry

Ingredients
  

  • 3 thick pork chops thickest pork chops you can find
  • 3 green onions chopped (just the white portion)
  • 2 pears pealed and quartered (I ussed red Anjou but they say that Bosc is best for cooking)
  • 6 Portobello Mushrooms medium sized (about the half the size of a dollar bill), roughly chopped
  • olive oil
  • red wine
  • 1 jar Earth and Vine Roma Tomato and Chili Mélange jam
  • 1 jar jar of Earth and Vine Cranberry Shallot Relish

Instructions
 

  • Put a couple tablespoons of the oil in a sauté pan and sweat the onions over high heat for about three minutes.
  • Add more oil to the pan if needed and add the chopped mushrooms and continue cooking until the mushrooms begin to reduce.
  • Add about half the jar of the Roma Tomato and Chili Melange Jam and continue cooking until mushrooms reduce in size by one half. You want to end up with a nice thick glazed mushroom mixture but don’t overcook the mushrooms; they’ll cook some more while in the chop. Salt and pepper to taste.
  • Cut a pocket into each of the pork chops. Try to keep the entry hole no larger than two inches and swivel the knife about to make the interior hole larger than the entry hole. Stuff the chops with the mushroom mixture. Just pack it in there as best you can.
  • Place the chops in a earthenware dish coated with olive oil and add enough red wine to cover the bottom of the dish with about one eighth of an inch of wine. Salt and pepper the chops. (I went pretty heavy on the salt and pepper but that’s just my preference with pork.)
  • Cover tightly with foil and place in a hot (walls 625 to 725 F) wood burning oven.
  • While the chops are cooking, place the pear quarters in a pan and coat with about one third of the jar of Cranberry Shallot Relish.
  • After the chops have been in the oven for 1 hour, remove the foil and add the pear / relish mixture. Place the chops back in the oven, this time without the foil. After about one half hour they should look like the picture at the top of the recipe. Serve with the pears and the liquid from the dish poured over the chops.