" Bad Boys" Good Chop Bad Chop

It's a New Year, New You. If eating healthier is on your list for 2011 you won't want to miss, Claud's "Good Chop Bad Chop."


  • 2 tablespoons finely chopped garlic
  • 1/4 -cup olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 4 Double-cut Kurobuta pork chops

Bad Chop
  • 4 tablespoons butter
  • 1 small onion, sliced thin
  • 2 cloves garlic, sliced very thinly
  • 1/2 cup dry white wine
  • 4 tablespoons heavy cream
  • 1/2-pound hot Italian sausage, cooked, drained and finely chopped.
  • 1/2-cup grated Parmigiano-Reggiano
  • 1 slice cooked, crisp bacon, crumbled
  • 1 tablespoon chopped Italian Parsley
  • Kosher salt and fresh ground black pepper

Good Chop
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, sliced thin
  • 2 cloves garlic, sliced very thinly
  • 2 cups thinly sliced shiitake mushrooms
  • 4 cups chopped kale, large stems removed
  • 1/4 cup low-salt chicken broth
  • 2 tablespoons chopped walnuts

Prepare the Chops 1. Combine the olive oil, lemon juice and soy sauce. Brush mixture over the chops and set aside while making the stuffing. Set remaining marinade aside for later use during broiling.
Make the Bad Chop Stuffing 1. In large, heavy bottomed skillet, heat butter over medium-low heat until bubbling. Add onion and garlic and cook until translucent in color, about 2-3 minutes. Add the wine, cream and sausage; increase heat to medium and cook until reduced and thickened, stirring often. Stir in the cheese, bacon and parsley. Season the filling to taste with salt and pepper and set-aside until cool.
Make the Good Chop Stuffing 1. In large, heavy bottomed skillet, heat olive oil over medium-low heat until shimmering. Add the mushrooms, kale and chicken broth and cook 25 minutes, or until kale and mushrooms are softened and most of the liquid evaporates.
Stuff 'Em Both and Broil 1. Using a sharp paring knife, make a 1-inch-long incision along the fat side of each chop. Create a pocket by cutting into the center of the chop, moving the knife back and forth without cutting through to the other side. Use a finger to expand the pocket. (This allows for more stuffing.)
2. Using a piping bag or a small spoon, stuff pork chop pockets with the filling mixture, packing the mixture in tightly. Use toothpicks or small skewers to close the pockets and keep the stuffing from falling out.
3. Place chops on the rack of a foil-lined broiler pan or roasting pan. Brush with lemon-soy marinade and broil 5-6 minutes. Turn chops over, brush with more marinade and continue broiling 5-6 minutes more or until cooked through but still slightly pink near the bone. If you are unsure, use an instant read thermometer to verify doneness.
Serves 4

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