Stuffed Iowa Pork Chops with Leek, Cremini Mushroom & Roasted Corn Risotto

Is your mouth watering, yet? Back in October, I went to Iowa for the Cornucopia tour. On our last day there, I was lucky enough to cook with six other bloggers in a professional kitchen. We cooked at Country Club Market where we were led by Chef Terrie Kohl. One of the dishes we made was Cider Sauced Apple, Walnut and Bacon Stuffed Iowa Pork Chops. I'll admit that I am not a big pork fan. I like pork but it's not always my favorite. I'll also admit I was a little apprehensive about eating a huge stuffed chop at lunchtime. In my mind, pork is heavy and much more of a dinner entree.

Now it's time to admit that I ate every morsel of that chop. If I wasn't eating with other people, I might have even licked the plate. We made a Leek, Cremini Mushroom and Roasted Corn Risotto to go with it. The risotto was hearty but creamy and the perfect accompaniment to the chop. I have been dreaming about having this for dinner and I think it will happen soon. I know my husband will thank me!

Cider Sauced Apple, Walnut and Bacon Stuffed Iowa Pork Chops

1 TBS olive oil
1 TBS butter
½ cup chopped leeks
1 apple, peeled and diced
½ teaspoon fresh chopped thyme
½ teaspoon chopped fresh sage
1 clove garlic, minced
½ cup crumbled bacon
⅓ cup chopped walnuts, toasted
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded Parmesan cheese
8 thick boneless pork chops, coated with olive oil and a sprinkling of salt and pepper
1 cup apple cider
½ cup white wine
1 TBS chicken base
1 TBS corn starch
1 TBS cider vinegar

Heat a large pan and add olive oil and butter. Saute the leeks, apples,thyme, sage, and garlic. Cook until the veggies start to wilt then set aside in a bowl. Add bacon, walnuts, salt, pepper and cheese to bowl. Place the chops in a large skillet and sear on high until slightly brown. Turn to other side. Using a long knife, create a pocket in the side of each chop. Stuff each chop with the reserved mixture. Place all the chops on a baking pan and bake in a 350 degree preheated oven until pork reaches 145 degrees (about 30 to 40 minutes). While pork is cooking, make sauce. Add the cider, wine and chicken base to the pork chop pan. loosen bits and bring to a boil. Mix together corn starch and vinegar. Whisk into mixture. Season with salt and pepper to taste and keep on low heat until chops are baked. Pour the sauce over the chops when ready to serve.

Leek, Cremini Mushroom and Roasted Corn Risotto

¼ cup plus 3 TBS butter, divided
1 cup frozen corn, thawed
1 cup sliced cremini mushrooms
2 leeks, chopped
1 TBS chopped garlic
1 cup Arborio rice
½ cup white wine
2 cups beef stock, heated (might need a bit more)
½ shredded Parmesan cheese
1 TBS chopped parsley
salt and pepper to taste

Melt 3 TBS butter on medium heat. In the pan with lid on, saute the corn until golden. Add the mushrooms and garlic; saute for 10 more minutes. In another large pan, saute the rice in ¼ cup remaining butter. Add the wine and cook until absorbed. Stir in ½ a ladle of broth at a time until all is used up and rice is creamy but tender. Add more if necessary. Add the reserved vegetable mixture. Stir well and add the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.