Tag Archives: pork chops

Bog-Stuffed Pork Chop | The Sportsman’s Table

Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.

Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix

  • 2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
  • 1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
  • 1 cup Water
  • 1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
  • 1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
  • 1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
  • 1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
  • 1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
  • 1 Tbsp. Rice Wine Vinegar
  • 1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 2 Tbsp Cooking Oil
  • Salt and Pepper to taste

1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.

2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.

3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.

4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.

5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!

Texas Style Pork Chops Stuffed with Cream Cheese

Pork chops are pork chops right? Well yes..until you add a little cream cheese, pecans, bacon and maybe a little green onion.

Texas style Pork chops stuffed with cream cheese, pecans, bacon and green onion.

Ingredients:

  • 4 Double Cut Pork chops (Bone In)
  • 1- 8oz. Package of cream cheese
  • 2 cups of your favorite maple and pepper marinade
  • 1 cup cooked and crumbled bacon
  • 1 cup chopped pecans
  • ½ cup chopped green onion
  • Dash of Salt and Pepper

Directions:

Make a slit in the pork chops running it side to side, leaving a pocket in the pork chop, pour marinade in bag over pork chops. Next blend cream cheese, pecans, bacon, and green onion together in a mix master (Blender). Add salt and pepper, to taste. Marinade pork overnight and place stuffing in refrigerator overnight in a Ziploc bag. Next day pull meat and lay on a baking sheet. Next, cut a corner off the bottom of the Ziploc to act as a pastry bag injecting the filling into the pork. Grill to desired temp and serve.