Chef Andrea Curto-Randazzo's Summer Peach & Aged Manchego Cheese Stuffed Pork Chop Recipe

Surprisingly, Chef Andrea Curto-Randazzo, whom we have interviewed the last few days, found a moment to share an incredible recipe with ​us. Give it a go! It sounds perfect for summer.

Summer Peach & Aged Manchego Cheese Stuffed Pork Chop with Mushroom Ragout and Port Wine Reduction

Continue Reading
Pork Chop & Stuffing:
10 oz. bone-in pork chops
3/4 cup baguette (diced into ¼ inch squares)
garlic cloves (minced)
½  large Spanish onion (small diced)
celery stalks (small diced)
ripe summer peach (small diced)
1 tsp brown sugar
2 Tb butter, unsalted
5 oz. Manchego cheese (small cubed)
reduced balsamic vinegar
2 Tb extra virgin olive oil
2 Tb fresh thyme leaves
salt & white pepper to taste

Directions: In a sauté pan, add 1 tablespoon of extra virgin olive oil, garlic, onion, and celery. Sauté on low-medium heat until translucent. Set aside. In another sauté pan, on med-high heat, add 1 tablespoon of butter, brown sugar, and peach. Sauté for 15 seconds. Set aside. Combine all ingredients in large bowl. Mix well and set aside.

Take a knife and make a 1-inch incision right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping bag or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season with salt and white pepper and place on a hot grill. Cook pork chop to medium. (Anything more than medium will dry the chop out.)

Mushroom Ragout:
1 lb. wild mushrooms (oyster, hedgehog, French horns, cinnamon caps...)
1 Tb extra virgin olive oil
2 Tb butter, unsalted
garlic clove (thin sliced)
shallots (thin sliced)
¼ cup chicken stock
fresh chives, salt & white pepper to taste

Directions: In hot sauté pan, add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. On high heat, add garlic, shallots, and mushrooms. Sauté to golden brown. Add chicken stock, 1 tablespoon butter, chives, and salt & pepper to taste. Reduce to a thick and creamy consistency. Spoon over top of grilled pork chop.

Port Wine Reduction:
2 c Osborne Ruby Port wine
1 Tb sugar
cascabel dried chiles (seeds and stem removed)

Directions: Put all ingredients in a small sauce pot. Bring to a boil and then let simmer. Reduce liquid by 2/3. A thick syrup should form. Remove from heat and cool slightly. Spoon around grilled pork chop.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories