YOUR RECIPE FOR CONVECTION COOKING!
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Baked Pork Chops with Garlic Herb Stuffing
Cooking the leaner tender cuts of pork without drying out the meat can be tricky. This recipe which begins with a sear on the cooktop and a slow finish in Convection yields flavorful, tender, juicy pork chops. Before cooking a thin pocket is cut in the side of each chop and stuffed with a garlic herb paste which adds a delicious burst of flavor. The chops can be paired with some roasted seasonal vegetables for another easy Convection meal.
For the Pork
2 bone-in center cut pork chops
3 cloves garlic, minced
1 tsp fresh rosemary minced
1/2 tsp fresh thyme minced
1 tbsp + 1/2 tsp olive oil
2 tbsp butter
2 tbsp sherry or white wine
For the Vegetables
1 head cauliflower, halved, stem removed, cut into 1/4" thick slices
3 medium carrots, cut into 1/4" thick slices
Olive oil and Mixed Italian seasoning
Cooking Plan and Timing:
Begin by cooking the cauliflower and carrots while searing the pork chops. This will take approx 10 minutes.
Once seared add the pork chops to the oven and set the timer for 8 minutes.
Remove the pork chops and set aside to rest.
Increase the oven temperature to 400 degrees and continue cooking the vegetables for another 10 minutes. Remove from the oven and serve with the pork chops.
Heat the oven in the Convection or Convection Bake mode at 325F.
Combine the garlic, herbs and 1/2 tsp of olive oil, then carefully cut a pocket along the side of each chop and spread the mixture evenly inside each pocket. Season the chops with kosher salt and pepper and set aside to lose their chill while you prepare the vegetables.
When ready to cook, heat an oven proof pan over moderate heat then add in 2 tablespoons of butter and 1 tbsp of olive oil. When the butter is sizzling, lay the chops into the pan and leave them to brown without touching for approx 3 minutes. Carefully turn the chops and brown on the other side. Before moving the pan to the oven add a little acid to the pan, either a little white wine, sherry or verjus. This will create a delicious pan sauce to spoon over the chops.
Set the timer for 8 minutes then carefully remove the pan from the oven and set it aside leaving a towel or oven mitt over the handle to remind you it's hot. Remove the pork chops from the hot pan so they dont continue cooking.
Now increase the heat in the oven to 400 degrees to make sure the vegetables achieve a nice caramelized finish. In ten minutes you will have perfect pork chops and a side of delicious caramelized roasted vegetables.
Roasted Cauliflower and Carrots
Cauliflower cut into 1/4” thick slices works well for roasting if you want to achieve a nice overall crispness. Paired with sliced multicolored carrots it makes an appealing side dish. I also sauteed some thinly sliced collard greens for added visual appeal and to add a lighter component to the meal.
Simply toss the vegetables with a little olive oil, kosher salt and pepper and a sprinkle of mixed Italian seasoning and spread onto a rimmed baking sheet. Place on the lower rack in the oven and cook for approximately 20 minutes. Once the pork chops have been removed from the oven, increase the oven temperature to 400F and cook for a little longer until the vegetables begin to caramelize around the edges.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.