Peach Chutney Stuffed Pork Chops with Bearnaise Sauce

I am trying once again to win the glory that comes with the title FoodieFights.com Champion. I entered last week and was blessed with the secret ingredients of Peaches and Tarragon. Two ingredients that I have never used together in a recipe. So I went through a couple of ideas and settled on Peach Chutney Stuffed Pork Chops with a Bearnaise sauce made with Peach Vinegar and a whole bunch of Tarragon. At the end of the post you can vote on your favorite dish. Wish me luck.

Luckily I found some peach vinegar at the store which totally put this dish over the top.

Peach Chutney

Melt the butter in a sauce pan and then add the shallots, garlic and jalapeno. Sweat the shallot mixture for 2-3 minutes and then add the peaches. Cook for a couple of minutes.

While the peaches are cooking dice up the bread into 1/2 inch bread crumbs.

After the peaches have cooked for a while, then add the sugar, vinegar and whiskey. Cook on low until the peaches are tender. This should take 8-10 minutes.

Remove from the heat and then stir in the bread crumbs.

Let the mixture cool for 10-15 minutes before you stuff the pork chops.

Stuffing the Pork Chops

Allow your pork chops to come to room temperature. Preheat the oven to 350 degrees.

Then slice them on the fat side almost all the way through. Basically butterfly the pork chops.

Season the inside of the pork chops with salt and pepper and then spoon about 1/4 cup of the chutney stuffing into the center of the pork chop. Fold the edge over and secure it with a couple of toothpicks. Since we are going to sear the pork chops before cooking them in the oven you will want to put the toothpicks in at a 45 degree angle so that they will not be sticking out.

In an oven-safe frying pan heat up 1 tablespoon of butter and 1 tablespoon of olive oil over medium/high heat. Season the pork with salt and pepper and then place into the frying pan. If your pan is not big enough for all of the pork chops then brown the chops in a couple of stages. You want them to brown, not steam.

After about 5 minutes flip the pork chops. Before flipping check to see if they are browned nicely. Cook for another 5 minutes.

Once they are browned remove the pork chops to a plate and then pour 1/2 cup of your favorite wine into the pan to deglaze it. Make sure to scrape up all of the good browned bits from the bottom of the pan.

Place the pork chops back in the pan and then place the pan into a 350 degree oven. Cook for 15-20 minutes depending on the thickness of your chops. Pull the chops out when they reach an internal temperature of 160 degrees. Let them rest for 5 minutes before serving.

Bearnaise Sauce

This sauce will be made just like the hollandaise from the eggs Benedict post. The only difference is that we are using wine and vinegar instead of the lemon juice.

To make the bearnaise sauce dice up half of the tarragon and the shallot. Place the shallot and tarragon into a sauce pan with the peach vinegar, white wine and a pinch of salt. Bring to a boil and then remove from the heat and let cool for 10 minutes.

While the vinegar and wine is heating place 1 stick of unsalted butter in a sauce pan and melt it over medium heat.

When the vinegar mixture cools pour it into the blender and add the egg yolks. Blend for 20-30 seconds. Then slowly drizzle the melted butter into the blender while it is running.

Blend for 10 seconds and then add another pinch of salt, black pepper and the remaining tarragon. Blend for a couple of seconds.

Time to Plate

I like to serve my pork chops family style on a nice platter. Place the pork chops on the platter and then drizzle the Bearnaise sauce over it. Serve with your favorite veggie (green beans) and the remaining white wine from the Bearnaise sauce.

The peach vinegar in the Bearnaise sauce tied this dish together. The sweetness of the peaches with the subtle licorice flavor of the tarragon worked perfectly.

— Rex

Peach Chutney Stuffed Pork Chops with Bearnaise Sauce

Elegant stuffed pork chops filled with peach chutney, topped with tarragon bearnaise sauce. A gourmet dish that combines sweet peaches with savory pork.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 thick center cut pork chops
• 1 1/2 cups fresh bread crumbs
• 1 tablespoon butter
• 1 tablespoon finely chopped garlic
• 2 shallots finely diced
• 1 jalapeno pepper seeded and diced
• 3 fresh peaches diced
• 1/2 cup sugar
• 1/4 cup whiskey Wild Turkey Rare Breed recommended
• 1/2 cup cider vinegar
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1 bunch fresh tarragon
• 1 small shallot minced
• 3 tablespoons peach vinegar white wine or champagne vinegar alternative
• 3 tablespoons dry white wine
• 2 egg yolks
• 1 stick unsalted butter melted

Method

 

1. Make peach chutney: Melt butter in saucepan, add shallots, garlic, and jalapeno. Sweat for 2-3 minutes then add peaches.
2. Dice bread into 1/2 inch crumbs. Add sugar, vinegar, and whiskey to peaches. Cook on low for 8-10 minutes until peaches are tender.
3. Remove from heat, stir in bread crumbs, and let cool for 10-15 minutes before stuffing.
4. Allow pork chops to come to room temperature. Preheat oven to 350°F.
5. Butterfly pork chops by slicing on the fat side almost all the way through. Season inside with salt and pepper.
6. Spoon about 1/4 cup chutney stuffing into each pork chop. Fold edge over and secure with toothpicks at 45 degree angle.
7. Heat butter and olive oil in oven-safe frying pan over medium-high heat. Brown pork chops for about 5 minutes per side.
8. Pour 1/2 cup white wine into pan to deglaze, scraping up browned bits. Return pork chops to pan.
9. Place pan in 350°F oven and cook for 15-20 minutes until internal temperature reaches 160°F. Rest for 5 minutes.
10. Make bearnaise: Combine shallot, tarragon, peach vinegar, white wine, and salt in saucepan. Bring to boil, remove from heat, cool 10 minutes.
11. Melt butter in separate saucepan over medium heat.
12. Pour vinegar mixture into blender with egg yolks. Blend 20-30 seconds. Slowly drizzle melted butter while blending for 30-45 seconds.
13. Add salt, pepper, and remaining tarragon. Blend a few seconds.
14. Plate pork chops on platter, drizzle with bearnaise sauce. Serve with green beans and remaining white wine.

Notes

This is an elegant dish perfect for special occasions. The sweetness of the peaches combined with the subtle licorice flavor of tarragon creates a sophisticated flavor profile. Make sure toothpicks are at a 45 degree angle when searing to prevent them from sticking out.