If figuring out what to serve for your next holiday party or family Christmas dinner is stressing you out, don’t worry—we’ve got you covered. Actually, chef Jose Garces, an Iron Chef, cookbook author, and James Beard Award-winner, has you—and dinner—covered. So put your cooking skills to good use in the kitchen with one of Garces’ go-to holiday favorites: provoleta-stuffed pork chops with a bright and tangy chimichurri sauce, and side of roasted Brussels sprouts topped with a seasonal-inspired chestnut cream. This festive recipe has got all of the lean protein you could ask for (thanks to the tender, hand-trimmed pork chops from Smithfield) and plenty of vitamins and nutrients in the greens, so you don’t need to worry about packing on a gut while indulging in all of the delicious flavor.
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Makes 4 servings
Prep time 20 min.
Cook time 70 min.
Ingredients
For the pork chops: 4 Smithfield Prime Boneless Pork Chops (1" thick) 4 oz provoleta cheese (or sharp provolone) cut into 2x1/2" strips 1/2 cup roasted red peppers, cut into long strips 1 lb Smithfield Hickory-Smoked Bacon, sliced For the chimichurri: 3 bay leaves (fresh if possible) 2 cloves garlic 1/2 cup white wine vinegar 1 tsp crushed red pepper flakes 1 cup chopped fresh parsley 1 cup chopped fresh oregano 1 cup extra-virgin olive oil For the Brussels sprouts: 2 cloves garlic, sliced thinly 1/4 cup thinly sliced shallots 1/4 cup white wine 2 cups chicken stock 1 cup heavy cream 1 cup frozen, peeled chestnuts 2 lbs Brussels sprouts, halved 1/4 cup vegetable oil 1 cup pomegranate seeds 1/4 cup chopped fresh thyme 1/4 cup extra-virgin olive oil
How to make it
To make the pork chops: Carefully butterfly pork chops until they are approximately 1/2” thick. Season liberally with salt and pepper. Place a row of both roasted red peppers and provoleta cheese in the center of each chop; roll each up tightly so that cheese and peppers remain in center. Place 4 bacon strips on a cutting board, overlapping slightly. Place roll perpendicular to bacon slices, and roll tightly. Cut off any excess bacon, and skewer with wooden pick to hold. Repeat with remaining 3 pork chop rolls. Refrigerate until ready to cook. Heat oven to 375°. Place on rack in shallow roasting pan. Roast until internal temperature of pork reaches 145° to 160°. To make the chimichurri: Combine bay leaves, garlic, white wine vinegar, and red pepper flakes in blender; process until smooth. Stir in remaining ingredients. Season with salt to taste. Chimichurri should be made no more than 1 hour before serving to preserve freshness. Serve over stuffed pork chops. To make the Brussels sprouts: Heat oven to 375°. For the chestnut cream, combine garlic and shallots in large saucepan over medium heat; cook until just tender. Stir in wine; simmer until wine is almost completely evaporated. Add chicken stock, cream, and chestnuts; simmer until chestnuts are very soft. Pour into blender; process until smooth. Place Brussels sprouts facedown in a cast-iron or heavy-duty skillet. Drizzle with vegetable oil. Cook on high until well-caramelized. Remove Brussels sprouts from skillet, and place on baking sheet; roast in oven until cooked through. Once tender, place in mixing bowl with pomegranate seeds, thyme, and olive oil. Serve immediately on top of the chestnut cream.
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If figuring out what to serve for your next holiday party or family Christmas dinner is stressing you out, don’t worry—we’ve got you covered. Actually, chef Jose Garces, an Iron Chef, cookbook author, and James Beard Award-winner, has you—and dinner—covered.
So put your cooking skills to good use in the kitchen with one of Garces’ go-to holiday favorites: provoleta-stuffed pork chops with a bright and tangy chimichurri sauce, and side of roasted Brussels sprouts topped with a seasonal-inspired chestnut cream.
This festive recipe has got all of the lean protein you could ask for (thanks to the tender, hand-trimmed pork chops from Smithfield) and plenty of vitamins and nutrients in the greens, so you don’t need to worry about packing on a gut while indulging in all of the delicious flavor.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 20 min.
Cook time 70 min.
Ingredients
For the pork chops: 4 Smithfield Prime Boneless Pork Chops (1" thick) 4 oz provoleta cheese (or sharp provolone) cut into 2x1/2" strips 1/2 cup roasted red peppers, cut into long strips 1 lb Smithfield Hickory-Smoked Bacon, sliced For the chimichurri: 3 bay leaves (fresh if possible) 2 cloves garlic 1/2 cup white wine vinegar 1 tsp crushed red pepper flakes 1 cup chopped fresh parsley 1 cup chopped fresh oregano 1 cup extra-virgin olive oil For the Brussels sprouts: 2 cloves garlic, sliced thinly 1/4 cup thinly sliced shallots 1/4 cup white wine 2 cups chicken stock 1 cup heavy cream 1 cup frozen, peeled chestnuts 2 lbs Brussels sprouts, halved 1/4 cup vegetable oil 1 cup pomegranate seeds 1/4 cup chopped fresh thyme 1/4 cup extra-virgin olive oil
How to make it
To make the pork chops: Carefully butterfly pork chops until they are approximately 1/2” thick. Season liberally with salt and pepper. Place a row of both roasted red peppers and provoleta cheese in the center of each chop; roll each up tightly so that cheese and peppers remain in center. Place 4 bacon strips on a cutting board, overlapping slightly. Place roll perpendicular to bacon slices, and roll tightly. Cut off any excess bacon, and skewer with wooden pick to hold. Repeat with remaining 3 pork chop rolls. Refrigerate until ready to cook. Heat oven to 375°. Place on rack in shallow roasting pan. Roast until internal temperature of pork reaches 145° to 160°. To make the chimichurri: Combine bay leaves, garlic, white wine vinegar, and red pepper flakes in blender; process until smooth. Stir in remaining ingredients. Season with salt to taste. Chimichurri should be made no more than 1 hour before serving to preserve freshness. Serve over stuffed pork chops. To make the Brussels sprouts: Heat oven to 375°. For the chestnut cream, combine garlic and shallots in large saucepan over medium heat; cook until just tender. Stir in wine; simmer until wine is almost completely evaporated. Add chicken stock, cream, and chestnuts; simmer until chestnuts are very soft. Pour into blender; process until smooth. Place Brussels sprouts facedown in a cast-iron or heavy-duty skillet. Drizzle with vegetable oil. Cook on high until well-caramelized. Remove Brussels sprouts from skillet, and place on baking sheet; roast in oven until cooked through. Once tender, place in mixing bowl with pomegranate seeds, thyme, and olive oil. Serve immediately on top of the chestnut cream.
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Makes 4 servings
Prep time 20 min.
Cook time 70 min.
Ingredients
For the pork chops: 4 Smithfield Prime Boneless Pork Chops (1" thick) 4 oz provoleta cheese (or sharp provolone) cut into 2x1/2" strips 1/2 cup roasted red peppers, cut into long strips 1 lb Smithfield Hickory-Smoked Bacon, sliced For the chimichurri: 3 bay leaves (fresh if possible) 2 cloves garlic 1/2 cup white wine vinegar 1 tsp crushed red pepper flakes 1 cup chopped fresh parsley 1 cup chopped fresh oregano 1 cup extra-virgin olive oil For the Brussels sprouts: 2 cloves garlic, sliced thinly 1/4 cup thinly sliced shallots 1/4 cup white wine 2 cups chicken stock 1 cup heavy cream 1 cup frozen, peeled chestnuts 2 lbs Brussels sprouts, halved 1/4 cup vegetable oil 1 cup pomegranate seeds 1/4 cup chopped fresh thyme 1/4 cup extra-virgin olive oil
How to make it
To make the pork chops: Carefully butterfly pork chops until they are approximately 1/2” thick. Season liberally with salt and pepper. Place a row of both roasted red peppers and provoleta cheese in the center of each chop; roll each up tightly so that cheese and peppers remain in center. Place 4 bacon strips on a cutting board, overlapping slightly. Place roll perpendicular to bacon slices, and roll tightly. Cut off any excess bacon, and skewer with wooden pick to hold. Repeat with remaining 3 pork chop rolls. Refrigerate until ready to cook. Heat oven to 375°. Place on rack in shallow roasting pan. Roast until internal temperature of pork reaches 145° to 160°. To make the chimichurri: Combine bay leaves, garlic, white wine vinegar, and red pepper flakes in blender; process until smooth. Stir in remaining ingredients. Season with salt to taste. Chimichurri should be made no more than 1 hour before serving to preserve freshness. Serve over stuffed pork chops. To make the Brussels sprouts: Heat oven to 375°. For the chestnut cream, combine garlic and shallots in large saucepan over medium heat; cook until just tender. Stir in wine; simmer until wine is almost completely evaporated. Add chicken stock, cream, and chestnuts; simmer until chestnuts are very soft. Pour into blender; process until smooth. Place Brussels sprouts facedown in a cast-iron or heavy-duty skillet. Drizzle with vegetable oil. Cook on high until well-caramelized. Remove Brussels sprouts from skillet, and place on baking sheet; roast in oven until cooked through. Once tender, place in mixing bowl with pomegranate seeds, thyme, and olive oil. Serve immediately on top of the chestnut cream.
Makes 4 servings
Prep time 20 min.
Cook time 70 min.
Prep time 20 min.
Cook time 70 min.
Prep time
20 min.
Cook time
70 min.
Ingredients
- For the pork chops:
- 4 Smithfield Prime Boneless Pork Chops (1" thick)
- 4 oz provoleta cheese (or sharp provolone) cut into 2x1/2" strips
- 1/2 cup roasted red peppers, cut into long strips
- 1 lb Smithfield Hickory-Smoked Bacon, sliced
- For the chimichurri:
- 3 bay leaves (fresh if possible)
- 2 cloves garlic
- 1/2 cup white wine vinegar
- 1 tsp crushed red pepper flakes
- 1 cup chopped fresh parsley
- 1 cup chopped fresh oregano
- 1 cup extra-virgin olive oil
- For the Brussels sprouts:
- 2 cloves garlic, sliced thinly
- 1/4 cup thinly sliced shallots
- 1/4 cup white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup frozen, peeled chestnuts
- 2 lbs Brussels sprouts, halved
- 1/4 cup vegetable oil
- 1 cup pomegranate seeds
- 1/4 cup chopped fresh thyme
- 1/4 cup extra-virgin olive oil
How to make it
To make the pork chops: Carefully butterfly pork chops until they are approximately 1/2” thick. Season liberally with salt and pepper. Place a row of both roasted red peppers and provoleta cheese in the center of each chop; roll each up tightly so that cheese and peppers remain in center. Place 4 bacon strips on a cutting board, overlapping slightly. Place roll perpendicular to bacon slices, and roll tightly. Cut off any excess bacon, and skewer with wooden pick to hold. Repeat with remaining 3 pork chop rolls. Refrigerate until ready to cook. Heat oven to 375°. Place on rack in shallow roasting pan. Roast until internal temperature of pork reaches 145° to 160°. To make the chimichurri: Combine bay leaves, garlic, white wine vinegar, and red pepper flakes in blender; process until smooth. Stir in remaining ingredients. Season with salt to taste. Chimichurri should be made no more than 1 hour before serving to preserve freshness. Serve over stuffed pork chops. To make the Brussels sprouts: Heat oven to 375°. For the chestnut cream, combine garlic and shallots in large saucepan over medium heat; cook until just tender. Stir in wine; simmer until wine is almost completely evaporated. Add chicken stock, cream, and chestnuts; simmer until chestnuts are very soft. Pour into blender; process until smooth. Place Brussels sprouts facedown in a cast-iron or heavy-duty skillet. Drizzle with vegetable oil. Cook on high until well-caramelized. Remove Brussels sprouts from skillet, and place on baking sheet; roast in oven until cooked through. Once tender, place in mixing bowl with pomegranate seeds, thyme, and olive oil. Serve immediately on top of the chestnut cream.
To make the pork chops: Carefully butterfly pork chops until they are approximately 1/2” thick. Season liberally with salt and pepper. Place a row of both roasted red peppers and provoleta cheese in the center of each chop; roll each up tightly so that cheese and peppers remain in center.
Place 4 bacon strips on a cutting board, overlapping slightly. Place roll perpendicular to bacon slices, and roll tightly. Cut off any excess bacon, and skewer with wooden pick to hold. Repeat with remaining 3 pork chop rolls. Refrigerate until ready to cook.
Heat oven to 375°. Place on rack in shallow roasting pan. Roast until internal temperature of pork reaches 145° to 160°.
To make the chimichurri: Combine bay leaves, garlic, white wine vinegar, and red pepper flakes in blender; process until smooth. Stir in remaining ingredients. Season with salt to taste. Chimichurri should be made no more than 1 hour before serving to preserve freshness. Serve over stuffed pork chops.
To make the Brussels sprouts: Heat oven to 375°. For the chestnut cream, combine garlic and shallots in large saucepan over medium heat; cook until just tender. Stir in wine; simmer until wine is almost completely evaporated.
Add chicken stock, cream, and chestnuts; simmer until chestnuts are very soft. Pour into blender; process until smooth.
Place Brussels sprouts facedown in a cast-iron or heavy-duty skillet. Drizzle with vegetable oil. Cook on high until well-caramelized. Remove Brussels sprouts from skillet, and place on baking sheet; roast in oven until cooked through.
Once tender, place in mixing bowl with pomegranate seeds, thyme, and olive oil. Serve immediately on top of the chestnut cream.
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