Chef Brian Strom and Karol Pelletier, Cultural Beliefs manager at Hormel Foods, joined us to make Roasted Mushroom and Fontina Stuffed Loin Chops.
Recipes from Chef Brian
Ingredients
| 4 | (1-inch thick) HORMEL® center cut pork loin chops |
| ½ | cup kosher or sea salt |
| 3 | tablespoons butter |
| 1 | shallot, chopped |
| 2 | cloves garlic, chopped |
| 2 | cups assorted oyster and cremini mushrooms, roughly chopped |
| 1 | cup packed fresh baby spinach |
| ¼ | cup sherry or port wine |
| 1 | teaspoon crushed fennel seed, toasted |
| to taste salt and pepper | |
| 1 | cup shredded fontina cheese |
| as needed wooden picks |
Directions
In medium size bowl, place pork chops. Cover with water. Add salt. Refrigerate 1 to 2 hours.
In medium skillet over medium-high heat, melt butter. Add shallot and garlic and cook 2 minutes or until translucent. Add chopped mushrooms. Cook 8 minutes or until most of the moisture has evaporated. Add spinach. Cook 1 minute or until wilted. Add wine and cook 2 minutes or until thick. Add fennel seed and salt and pepper to taste. Cool to room temperature.
Prepare grill for medium to medium-high heat. Remove pork chops from water solution and pat dry. Use a boning knife to make a pocket in the side of each pork chop. Fill pocket with a small amount of cheese and mushroom mixture. Close the pocket with wooden picks.
Grill pork chops 4 to 6 minutes on each side or until meat thermometer inserted into center reads 145°F.
Ingredients
| 2 | cups shredded cheddar cheese |
| 6 | strips HORMEL® BLACK LABEL® jalapeno bacon, cooked and chopped |
| ½ | cup chopped green onion |
| 3 | pounds russet potatoes, peeled and diced |
| 1 | tablespoon HERB-OX® chicken flavored bouillon granules |
| 1 | fluid ounce sour cream |
| ¼ | cup butter, cubed |
| 1 | (4-ounce) can LA VICTORIA® diced green chilies, drained |
Directions
Heat oven to 350°F. In bowl, combine cheese, chopped bacon and green onion. Reserve ¾ cup.
In large stock pot, place potatoes. Add enough cold water to cover. Add bouillon. Bring to a boil and cook 20 minutes or until tender. Drain.
In saucepot, combine sour cream, butter and green chilies. Bring to a simmer. Add potatoes. With electric hand mixer on low speed, beat potatoes. Add cheese mixture. Beat until smooth. Place in 12-inch cast iron skillet. Top with reserved 3/4 cup cheese mixture. Bake 8 to 10 minutes or until cheese is golden brown. Serves 8.
Ingredients
| 1 | (12-ounce) can SPAM® Classic, cut into ½-inch cubes |
| 4 | tablespoons brown sugar |
| 2½ | cups flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| ¼ | teaspoon salt |
| 12 | tablespoons butter, softened |
| 1 | cup SKIPPY® creamy peanut butter |
| ¾ | cup sugar |
| ¾ | cup firmly packed brown sugar |
| 2 | eggs |
| 1 | teaspoon vanilla |
| 2 | cups semisweet chocolate chunks |
Directions
Heat oven to 425°F. Place baking rack on baking sheet. Toss SPAM® classic with 4 tablespoons brown sugar until coated; spread in single layer on baking rack. Bake 10 to 15 minutes or until crispy and golden.
Reduce heat to 350°F. In small bowl, combine flour, baking soda, baking powder and salt. In large bowl, combine butter and peanut butter. Beat with electric mixer until creamy. Beat in ¾ cup sugar, ¾ cup brown sugar, eggs and vanilla until smooth. On low speed, mix in flour mixture just until combined. Fold in chocolate chunks and SPAM® Classic. Form 2 tablespoons dough into balls. Place on lined baking sheet. Gently flatten each dough ball with bottom of glass. Bake 16 minutes or until golden brown. Makes about 2½ dozen cookies.