Layered Pork Roasts
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
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.
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
building the short stack
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.
- Cut the potatoes and add 1 tsp. butter before wrapping.
You can also do this after cooking the potatoes.
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)
B. The double double-decker
Double the stack, double the fun.
Pic4: the double double-decker
Pic5: 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 hat
Pic8: 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.