Curried Carrot and Kohlrabi stuffed Pork Chop with a Creamy Dijon Swiss Sauce
A perfect way to infuse the flavor of curried carrots into the whole dish! Topped with a creamy swiss sauce, this is an easy dinner solution!
It’s what’s on the inside that counts. Darn right it is! A critique many people have with pork, and rightfully so, is that it is a very lean meat, and because of this, can quickly become dry. Enter these great veggies to the rescue! By creating a buttery curry filling, this acts to infuse the pork from the inside with great flavors, and also keeps the pork moist. I prefer to sear the outside quickly, giving that crisp texture, but turn the heat much lower to steam the chops as they finish cooking to also aid in the moisture retention. If all of this fails, the sauce drizzled on top is a sure-fire way to keep this dish a perfect and succulent meal!
The odd couple. Swiss cheese and mustard. Or gruyere blend and dijon to be more specific. These combinations may seem a bit odd to the average recipe, but the pairing of the two WORKS! The cheese has a little bite to it, which can come as an acquired taste. And, while mustard has a distinct flavor, when positioned next to this strong cheese, the two take on a flavor together that is unlike the solo version of either. This sauce is a nice break from the garlic cream of alfredo, or the overpowering flavor of a cheddar sauce. Great to emphasize the underlying curry taste!
Is your garden overflowing with carrots?! Try out some of these other great dishes:
Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Curried Carrot and Turnip Soup
Pork Bahn Mi Salad with Pickled Carrots
Sunflower Microgreen Salad with Carrots and Almonds
Ramp, Carrot and Radish Kimchi
Roasted Root Vegetables under a Maple Dijon Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Curried Carrot and Kohlrabi stuffed Pork Chop with a Creamy Dijon Swiss Sauce
Equipment
- Skillet with lid
- Small Sauce Pan
- Kitchen knife (very sharp paring knife)
- Toothpicks
Ingredients
- 2 large Pork Chops boneless works best
- 1 medium Kohlrabi
- 2 tbsp Olive Oil
- 4 medium Carrots
- 1/2 tsp Curry Powder
- 1/2 tsp Coriander
- Salt and Pepper
- 1 tsp Butter
Sauce
- 1 tbsp Olive Oil
- 2 tsp Butter
- 1/2 cup Stock
- 1/3 cup Heavy Whipping Cream
- 1 tsp Dijon Mustard
- 1/3 cup Swiss Cheese (or Gruyere)
- Coarse Black Pepper
Instructions
- In skillet, heat oil and add finely chopped kohlrabi and carrots.
- Season with coriander, curry, salt and pepper. When veggies start to soften, add butter to melt into them as they continue to cook.
- Add a splash of water/stock as needed to cook veggies down to a very soft consistency.
- Carefully handling raw meat, use a sharp knife to cut pork in half lengthwise, leaving three sides attached to create a pocket.
- Spoon carrot/kohlrabi mixture into pork and secure with a toothpick.
- In heated skillet, add a bit of oil and sear chop on each side, seasoning with salt and pepper. Turn heat a little lower, add a splash of water/stock, and place lid to finish cooking through.
- While pork is cooking, in saucepan, melt butter and add olive oil and stock until simmering.
- Pour in heavy cream and bring to a simmer. Stir in dijon and swiss, stirring constantly, and turn heat lower to thicken. Season with coarse black pepper and salt, adjusting to taste.
- Serve pork chop with sauce drizzled liberally over. Great served with roasted brussel sprouts. Enjoy!
