Popular Pork Chops

Sam Choy
By Sam Choy
Wednesday - April 05, 2006
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This week’s show is dedicated to our “Most Requested Recipes.”

(This show aired Saturday, March 25. Because of a Sam Choy’s Kitchen production schedule change, recipes printed in MidWeek last week are from the Saturday, April 1, show.)


CRAB AND SHIITAKE MUSHROOM STUFFED PORK CHOPS

* 4 pork chops, 2-inch-cut and butterflied

For Stuffing:

* 1/2 pound butter
* 4 cups fresh shiitake mushrooms, chopped
* 1/2 cup crab meat
* 1/2 cup garlic, minced
* 1/4 cup onions, minced
* 1 sprig fresh thyme
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 2 cups panko flakes

In saucepan, sauté garlic, onions and shiitake mushrooms in butter. Add crab meat and panko flakes and mix well. Season with thyme, salt and pepper. Set aside and cool before stuffing pork chops.


Season pork chops with salt and pepper. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff pork chops tightly with 1/2 cup of stuffing. In a sauté pan, brown pork chops in a little olive oil. Finish off in a 350-degree oven for about 25 minutes. Serve with Shiitake Mushroom Cream Sauce.

For Shiitake Mushroom

Cream Sauce:

* 1/2 pound butter
* 2 cups shiitake mushrooms, sliced
* 1 1/2 cups heavy cream
* 1 tablespoon soy sauce
* 3 sprigs fresh dill, torn
* salt and pepper, to taste

In the same pan used to brown the pork chops, sauté shiitake mushrooms in butter. Add heavy cream, soy sauce, and season with salt and pepper to taste. Fold in dill.

BAKED CUSTARD POTATOES

* 4 or 5 potatoes, peeled and sliced thin with mandolin
* 1/2 cup milk
* 2 cups heavy cream
* 6 egg yolks
* salt and pepper, to taste
* Parmesan cheese Peel and slice potatoes and set aside.

In a pot, scald milk and half of the heavy cream. Beat egg yolks in a mixing bowl. Add remaining heavy cream and beat well. Gradually stir the hot cream mixture into the yolk mixture. Season with salt and pepper.

Line sliced potatoes in generously buttered ramekin dishes. Pour cream mixture on potatoes and bake in a 350 degree oven for 45 minutes. Sprinkle top with Parmesan cheese and put under broiler until lightly brown.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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