Panfried Pork Chops Stuffed with Prunes and Westphalian Ham

In a Hurry, Family Meal

SERVES:4

This is the simplest and quickest way to prepare stuffed pork chops. What makes them particularly delicious is the spice rub. For even more flavor, stuff and season the chops the day before you cook them, wrap them in plastic wrap, and refrigerate so that the flavors of the spices and filling have an opportunity to penetrate the meat. To add a touch more smoky flavor, I like to fry the chops in bacon fat, but good olive oil will work fine. Bone-in rib chops are my first choice, but you can use boneless loin chops, especially if they are cut from the rib section.

INGREDIENTS:

• 4 1¼-inch-thick bone-in or boneless pork chops (preferably cut from the rib section of the loin)
• 4 pitted prunes
• 2 thin slices Westphalian ham or prosciutto
• 2 tablespoons bacon fat or olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons unsulfured molasses
• Tabasco or other hot sauce

SPICY HERB RUB WITH ESPELETTE PEPPER

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon Espelette pepper or crushed red pepper flakes
• 2 teaspoons chopped fresh sage
• 2 teaspoons fennel seeds, crushed
• 1 teaspoon chopped fresh rosemary
• 2 teaspoons sweet Hungarian paprika

INSTRUCTIONS:

1. Soak the prunes in boiling water to cover for 5 minutes. Drain and cut each prune in half lengthwise. Cut the ham into strips as wide as the prune pieces and wrap several strips around each prune.
2. Holding the knife parallel to the work surface, cut a horizontal pocket large enough to hold 2 prune halves side by side in each pork chop. Set aside.
3. Rub: Combine all the ingredients and sprinkle generously over the chops and into each pocket. Insert the ham-wrapped prune halves into the chops, placing 2 side by side in each pocket. (At this point, you can wrap the chops in plastic wrap and refrigerate overnight.) Let the chops stand at room temperature for 1 hour.
4. Heat the bacon fat in a large heavy skillet over medium-high heat. Add the chops and cook for 2 to 3 minutes, or until nicely browned on the bottom. Flip the chops, cover the pan, and cook for 3 to 4 minutes more, or until the chops are firm to the touch and the internal temperature reaches 135°F to 140°F on an instant-read thermometer.
5. Transfer the chops to a warm platter. Combine the vinegar, molasses, and Tabasco to taste in a small bowl and brush generously over the chops. Let rest for 5 minutes before serving.

ALTERNATIVE CUTS:

• Boneless loin chops, T-bone loin chops, Smoked rib chops (omit the ham and stuff with just prunes), 2-inch-thick medallions cut from the tenderloin (cut a pocket and use only 1 ham-wrapped prune half per medallion).

COOK’S NOTES:

• Westphalian ham is a smoky dry ham from Germany. If you can’t find it, you can use prosciutto, Italian or domestic speck, or serrano ham.
• Espelette is a mildly hot chile pepper from the Basque country. It is sweet, aromatic, and slightly smoky. The ground dried pepper is also expensive. You can substitute red pepper flakes, hot Hungarian paprika, Spanish paprika (pimentón de la Vera), or ground New Mexico chile.
• Instead of brushing on the balsamic mixture, you can make a simple pan sauce: Pour off any fat and add ½ cup canned low-sodium chicken broth to the pan after you remove the chops. Stir and scrape up any browned bits stuck to the bottom of the pan. Add 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon real maple syrup, bring to a simmer, and reduce until the sauce just turns syrupy. Pour over the chops.
• You can leave out the prune-and-ham stuffing if you are in a hurry, but the salty sweet stuffing adds flavor to the interior of the chop and offers up a little surprise when you bite into it.