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!
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!