Chef Andrea Curto-Randazzo's Summer Peach & Aged Manchego Cheese Stuffed Pork Chop Recipe

Directions: In a sauté pan, add 1 tablespoon of extra virgin olive oil, garlic, onion, and celery. Sauté on low-medium heat until translucent. Set aside. In another sauté pan, on med-high heat, add 1 tablespoon of butter, brown sugar, and peach. Sauté for 15 seconds. Set aside. Combine all ingredients in large bowl. Mix well and set aside.

Take a knife and make a 1-inch incision right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping bag or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season with salt and white pepper and place on a hot grill. Cook pork chop to medium. (Anything more than medium will dry the chop out.)

Mushroom Ragout:

1 lb. wild mushrooms (oyster, hedgehog, French horns, cinnamon caps...)

1 Tb extra virgin olive oil

2 Tb butter, unsalted

garlic clove (thin sliced)

shallots (thin sliced)

¼ cup chicken stock

fresh chives, salt & white pepper to taste

Directions: In hot sauté pan, add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. On high heat, add garlic, shallots, and mushrooms. Sauté to golden brown. Add chicken stock, 1 tablespoon butter, chives, and salt & pepper to taste. Reduce to a thick and creamy consistency. Spoon over top of grilled pork chop.

Port Wine Reduction:

2 c Osborne Ruby Port wine

1 Tb sugar

cascabel dried chiles (seeds and stem removed)

Directions: Put all ingredients in a small sauce pot. Bring to a boil and then let simmer. Reduce liquid by 2/3. A thick syrup should form. Remove from heat and cool slightly. Spoon around grilled pork chop.