Layered Pork Roasts
various
WARNING for sensitive people:
These were a few of my experiments to create a pot roast version of stuffed pork chops.
Not all of these experiments were equally successful or visually appealing.
A. The double-decker
2018-01-09
Pepperjack cheese is a processed cheese with a bit of a bite. It melts well, but tends to disappear when cooking a longer time. Adding Béchamel or Mornay reduces this effect, limits burning and you will have more sauce.
The brown on top of the meat in Pic3 is a fruit paste made of figs, dates and prunes that I added later. Very sweet.
INGREDIENTS
This is what you need for 4 servings:
- 4 pork chops
- 1 lb. pepperjack cheese
- 2 cups béchamel or Mornay sauce
- ½ lb. pepperjack cheese
- 2-3 yellow onions
- 2-4 baking potatoes
Directions
Pic1:
building the short stackPic2: in the oven, still needs sauce
Pic3: the meal
- Preheat the oven to 350 ºF.
- Slice onion rings, arrange on the bottom of an oven-proof dish to prevent the meat from drying out too much. Use a large enough dish that won’t boil over in the oven.
- Place 2 pork chops on the onions and layer with cheese (Pic1)
- Add another layer of pork chops and cheese.
- Chop the remainder of the onions fine and sprinkle over and between the pork chops.
- Wrap the baking potatoes in foil.
-
Optional:
- Cut the potatoes and add 1 tsp. butter before wrapping.
You can also do this after cooking the potatoes.
- Cut the potatoes and add 1 tsp. butter before wrapping.
- Place on a baking sheet.
- Bake 15 minutes. Place the meat dish in the oven. (Pic2)
- Bake another 45 minutes.
- Remove from oven.
- Serve immediately with vegetables of choice. (Pic3)
- Enjoy.
B. The double double-decker
2017-10-18
Double the stack, double the fun.
Pic4: the double double-deckerPic5: wrap with bacon
Pic6: fruit paste
- This was made with a deboned roast, and pork belly. The slices weren't very even and I had to literally nail things down with dozens of toothpicks, but I got it to stay put. (Pic4)
The cross-cut slices (Pic1) look neater and stack better. - I wrapped the whole thing with bacon strips to keep it together and for the extra flavor. (Pic5)
Bacon makes everything taste better. - I used a different fruit paste, this time with cranberries. I also poured 1 cup of cranberry / pomegranate juice in the tray to reduce burning. (Pic6)
Pic7: tinfoil hatPic8: all done
Pic9: the meal
- I gave it a tinfoil hat for the oven to prevent the fruit paste from burning too much. (Pic7)
- Because this stack was so much bigger than the 1st one, I cooked it more than 4 hrs. @ 170 ºF. The meat is still pink, but fully cooked.
- If you don't feel comfortable with eating pink pork, increase the oven temperature to 350 ºF and use a meat thermometer to verify shoe-leather doneness.