THANKSGIVING – BEFORE AND AFTER

Thanksgiving with the family turned out to really be three separate events: partying with Margot and Jonathan, cooking with the kids, and post-Thanksgiving feasting, where we use up all of the extras that we bought and weren’t able to use. You say, “How could you end up with extra food after Thanksgiving??” I’ll tell you later.

Our first part of the festivities began on Sunday. Margot and Jonathan had flown in from Seattle, and had a couple of friends from Asheville they wanted to see. But with schedules and jet lag, we decided to host them at our house (a/k/a “the B&B”) instead. We had some dietary preferences to maneuver around – no eggplant, and not anything too spicy. Of course, that’s half our repertoire, but leave it to Sherry to come up with a wonderful plan: Pork Chops with Chorizo stuffing and a red wine-marsala sauce, served with cheesy polenta. Special!!!

Pork Chops with Chorizo Stuffing

Ingredients

1. One package spicy chorizo
2. 1/4 cup plus 3 tablespoons extra-virgin olive oil
3. 1 package sliced white mushrooms
4. Salt and freshly ground pepper
5. 2 medium leeks, white and tender green parts only, very thinly sliced crosswise
6. 1 1/2 packed cups baby spinach
7. 1/4 cup coarsely shredded young pecorino cheese, such as Pecorino Toscano
8. Four 1-pound thick pork chops, cut 1 1/2 inches thick
9. 1/2 cup red wine
10. 1/4 cup dry Marsala
11. 1/2 cup chicken stock
12. 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 425°. Bring a small saucepan of water to a boil. Add the chorizo and simmer over low heat until softened, about 5 minutes. Transfer the chorizo to a plate and let cool. Thinly slice the chorizo crosswise, then coarsely chop it.
2. In a medium skillet, heat 3 tablespoons of the olive oil. Add the mushrooms in a single layer, season with salt and pepper and cook over high heat until browned on the bottom, about 4 minutes. Add the leeks, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the chorizo and cook, stirring, for 1 minute. Add the spinach and stir just until wilted. Transfer the stuffing to a bowl and let cool slightly. Stir in the cheese and season with salt and pepper.
3. Using a thin, sharp knife, cut a pocket in each pork chop: Insert the blade 2 inches into the center of the chop, cutting horizontally from one side to the other without cutting completely through. Generously fill the chops with the stuffing and secure the openings by threading them closed with bamboo skewers. Break off the ends of the skewers that protrude from the meat.
4. Heat 2 tablespoons of the olive oil in each of 2 large skillets. Season the chops with salt and pepper. Cook 2 chops in each skillet over moderately high heat, turning once, until nicely browned, about 9 minutes. Transfer the skillets to the top and bottom racks of the oven and roast the chops for 5 minutes. Turn the chops, switch the pans between racks and roast for 5 minutes longer, or until just pink. Transfer the chops to a warmed platter.
5. Pour off the fat from each skillet and set the skillets over moderate heat. Add half of the red wine to each skillet and scrape up any browned bits stuck to the bottom. Pour the wine from one skillet into the other and simmer for 1 minute. Add the Marsala and stock and simmer until slightly reduced, about 3 minutes. Off the heat, whisk in the butter and season the sauce with salt and pepper.Remove the skewers from the meat. Spoon the pan sauce on top and serve with Polenta.

Polenta

1 cup corn meal

1 cup chicken stock

4 cups chicken stock

½ cup grated parmesan or romano cheese

1. Mix 1 cup corn meal and 1 cup chicken stock together in bowl.

2. Bring 4 cups chicken stock to boil in saucepan. Stir in corn meal/stock mixture, reduce heat to medium and cook 5-10 minutes, until thickened.

3. Remove from heat and stir in grated cheese. Serve.