Preparation: Roasted vegetables |
| 1) |
Pre heat oven to 300°
|
| 2) |
Place the vegetables on a medium mixing bowl. Season with salt and pepper and add 4 fluid ounces of the blended oil to the bowl and gently toss the vegetables until completely coated.
|
| 3) |
On a medium sized baking sheet pan placed the seasoned vegetables in a single layer. |
| 4) |
Place the sheet pan in the oven and roast the vegetables until they become tender. |
| 5) |
Remove sheet pan from the oven and place in a large mixing bowl. |
| 6) |
Add the ricotta cheese and the provolone. Gently combine the vegetables with the cheeses. Cover the mixture and refrigerate until you are ready to use. |
Preparation: Tomato sauce |
| 1) |
Place medium sauce pan over medium high heat. |
| 2) |
Add 1 tablespoon of the blended oil to the sauce pan. |
| 3) |
Begin to sweat the onions until the start to become translucent and then add the garlic and let them sweat for another minute and a half. |
| 4) |
Deglaze the pan with the red wine and the cider vinegar. |
| 5) |
Add the tomato puree, the crushed tomato and the herbs to the pan. |
| 6) |
While stirring occasionally bring the pan to slight boil and then reduce the heat and bring to a low simmer. Continue to stir occasionally. |
| 7) |
Let the sauce simmer for a half hour to forty five minutes. |
| 8) |
If the sauce seems too thick add a little water to thin it out a bit. |
| 9) |
Season with salt and pepper to taste and remove from the heat and let the sauce cool a bit. |
| 10) |
Puree the slightly cooled sauce in a blender until smooth. |
| 11) |
Set the sauce aside until ready to serve. |
Preparation: Stuffing the pork |
| 1) |
Bring the stuffing out of the refrigerator and let warm to room temperature. |
| 2) |
On a clean cutting board place the pork chops down with the bone side facing away from you. |
| 3) |
With a sharp boning knife or paring knife make an incision about 1/3rd of the way through the side of the chop. |
| 4) |
Using a tablespoon fill the chop with the stuffing. |
| 5) |
Once the chop is filled season both sides with salt and pepper. Set the chop on a sheet tray until you are ready to sear. |
| 6) |
Repeat steps 2-5 for the remaining chops. |
Preparation: |
| 1) |
Preheat large sauté pan over medium high to high heat. |
| 2) |
Preheat oven to 350° |
| 3) |
In a medium sauce pan heat the tomato sauce. |
| 4) |
Add 3 teaspoons of blended oil to the sauté pan. |
| 5) |
Place the pork chops into the sauté pan and let sear for 2 minutes or until the side has begun to caramelize. Turn the chop and sear the other side. |
| 6) |
Add a cup and a half of tomato sauce to the sauté pan and reduce the heat. |
| 7) |
If the sauté pan is oven safe then place it in the oven. If not transfer the chops to a baking dish and place in oven. |
| 8) |
Remove the chops from the oven after about 20 minutes to half an hour. |
| 9) |
Plate the chops and drizzle the remaining sauce around the chops. |
| 10) |
ENJOY!!! |
