Guest Chef Jim Occhiogrosso is at it again. Jim texted me over the weekend with some impressive shots of his latest dinner creation, and you’re going to want to make his Thin Cut Stuffed Pork Chops tonight. He was reading The New York Times, and they just did a whole series on sheet pan recipes– maybe you saw it? They touted easy one-pan dinners that “anyone” could pull off. I know– ha!
The recipe starts with thin cut pork chops pounded thinner, then stuffed with sautéed spinach, prosciutto, cheese (mozzarella, diced provolone and some ricotta), a little egg, tomato paste, and some breadcrumbs. These cutlets are then rolled, bathed in milk, and then crusted with more seasoned breadcrumbs. They go right onto the sheet pan with cherry tomatoes and a pile of portobellos that have all gotten an olive oil, salt and pepper spritz. The whole pan cooks at 425F for 25 minutes, but five minutes before the timer buzzes, Jim adds drained, diced tomatoes to the mix. Chef Occhiogrosso’s comment was that he, “Couldn’t even believe how f’ing good they came out!” Wow, can you imagine? Me neither. I’ll let his photos do the talking.
I’m more of a chicken cutlet fan than a pork lover, so I’d opt to sub out the “other white meat” for poultry instead. Other than that I might doctor it up with a light layer of mozzarella cheese on the top, finishing with some fresh parsley and a sprinkle of flake salt. But far be it for me to tell an Iron Chef like Jim how to cook– he’d probably tell me to just stuff it.
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