Pork chop stuffed with liver and cabanos, on a bed of vegetables

Name: Pork chop stuffed with liver and cabanos, on a bed of vegetables - Tamara G.
Ingredients: 1 deboned chop (about 1.4 kg) 15 chicken livers 2 pieces of cabanos 1 small zucchini 1 carrot 1 yellow bell pepper 1 small kapia pepper 4 sprigs of cherry tomatoes 3 cloves of garlic salt pepper sweet

Diverse - Pork chop stuffed with liver and cabanos, on a bed of vegetables by Tamara G. - Recipia

We start this delicious recipe with a pork chop, which will be enriched with various flavors and textures. The first step is to wash the chop well, ensuring it is clean and ready for preparation. After washing, we pat the chop dry with a kitchen towel to remove excess water. This detail is important because meat that is too wet will not brown nicely in the oven. While we prepare the chop, we take care of the liver. They should sit for about 10 minutes in water to help remove blood and impurities. After draining them well, we move on to chopping the vegetables. We peel the zucchini and cut it into round slices, which will add a fresh note to the dish. The carrot, after peeling, will be sliced into thin rounds for even cooking. The yellow pepper and kapia are also prepared: we wash them, remove the seeds, and slice them into rounds to provide a crunchy texture and a sweet-sour taste. The cherry tomatoes are washed well, and the garlic needs to be peeled and prepared to add extra flavor. Now, with the help of a longer knife, we make a cut along the length of the chop, in the middle, where we will insert the cabanos, thus adding a special aroma. We also make small incisions in the chop, where we will insert the liver and garlic cloves, so that each bite is full of flavor. In a baking dish, we carefully place the pieces of yellow pepper, kapia, carrot, zucchini slices, and a few cherry tomatoes for a colorful and appetizing appearance. These vegetables will form a delicious bed for the chop. We season them with salt and pepper to intensify the flavors. The chop, now stuffed with cabanos, liver, and garlic, is sprinkled with salt, pepper, sweet paprika, and dried thyme, ensuring that every corner is well seasoned. We place the chop over the prepared vegetables, and in a separate bowl, we mix the wine with ½ cup of water, salt, and pepper to taste. We pour this mixture into the dish, allowing the vegetables to soak up the flavors of the wine. Around the meat, we arrange sprigs of cherry tomatoes and the remaining liver for a rich and appetizing appearance. We cover the dish with a lid or aluminum foil and place it in the preheated oven at a suitable temperature. We let the chop cook for 90-100 minutes, covered, so that the juices are preserved and the meat becomes tender. After this time, we remove the lid and baste the chop with the juices from the dish to keep it moist and flavorful. We leave it in the oven for about another 25 minutes, occasionally opening the door to baste the meat. When everything is ready, we take the chop out of the oven and let it cool a bit before slicing. Alongside the cooked vegetables, this dish promises to be a memorable meal. Enjoy your meal!

Ingredients

1 deboned chop (about 1.4 kg) 15 chicken livers 2 pieces of cabanos 1 small zucchini 1 carrot 1 yellow bell pepper 1 small kapia pepper 4 sprigs of cherry tomatoes 3 cloves of garlic salt pepper sweet

Pork chop stuffed with liver and cabanos, on a bed of vegetables

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