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updated: 9/6/2012 1:56 PM

Sherry-Sherry Blueberry "Q"'d Kale- and Feta-Stuffed Pork Chops

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  • Cook of the Week Challenge contestant Rachel Hencz created a sherry and blueberry barbecue sauce for her kale and feta-stuffed pork chops.

       Cook of the Week Challenge contestant Rachel Hencz created a sherry and blueberry barbecue sauce for her kale and feta-stuffed pork chops.
    George LeClaire | Staff Photographer

 

4 thick center-cut pork loin chops (about 2 ounces each)

2 tablespoons salt

2 teaspoons sugar

2 teaspoons brown sugar

2 cups water

5 tablespoons olive oil, divided

1 small shallot, finely minced

1/3 cup Holland House Sherry Cooking Wine

4 cups kale

1-2 dashes red pepper flakes

cup feta cheese, crumbled

Salt and pepper, to taste

Sherry-Sherry Blueberry Barbecue Sauce (recipe above)

In a large plastic container, add salt, sugar, dark brown sugar and 2 cups of water and stir until dissolved.

Trim pork chops then, to make a pocket for the stuffing, using a sharp knife, carefully insert the knife into the pork from the end opposite the bone and slide the knife in until you hit the bone. Gently slide the knife lengthwise, making a pocket and making sure not to cut it completely in half, just barely moving the knife, once or twice so as not to create too big of a pocket (you can stretch it with your fingers when you start to stuff it). Add pork chops to brine and let sit no longer than 1 hour. If 2 cups water isn't enough, add water until pork chops are just barely covered.

While the pork chops are brining, put 2 tablespoons olive oil into a large pan on medium heat. When the oil "pops", add the minced shallot and cook about 1 minute. Add Holland House Sherry Cooking Wine and reduce for 2 to 3 minutes. Add kale and 1 to 2 dashes red pepper flakes and cook about 6 minutes, tossing it every 1 minute until the kale is wilted and just barely starts to brown. Remove from heat and add feta cheese, crumbling it between your fingers and letting it drop into the pan, and let it melt a little, then mix it in with the kale. Remove kale mixture to a bowl to cool and whip skillet clean.

Take pork chops out of the brine and dry them well. Stuff the kale mixture into pork chop and close with a toothpick or two. Very gently, pepper the pork chop with fresh ground pepper.

To the pan heat 3 tablespoons olive oil. When the "pops" add the pork chops, making sure not to move them so they have a nice sear. Glaze them with the Sherry-Sherry "Q" Sauce. Cook 3 to 4 minutes, then flip. Glaze this side of the pork chop with the sauce. Cook for about 4 minutes. Remove from heat and put on a plate to rest for 3 minutes. Slice pork and serve with a side of the "Q" Sauce.

Serves four.

Rachel Hencz

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