Stuffed pork cutlets with cherry-onion jam and green beans

Ingredients:

Pork

• 4 natural pork chops on the bone
• 4 tablespoons of vegetable oil
• 2 Granny Smith apples, peeled and finely diced
• 1 cup crumbled Roquefort cheese
• 2 jalapeno peppers, roasted, peeled and finely diced
• 1 tbsp. thinly sliced ​​chives
• 3 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 450 g green beans (remove ends), blanched in salted boiling water

Cherry and onion jam

• 2 tablespoons of vegetable oil
• 1 large sweet onion, thinly sliced
• 1 large red onion, thinly sliced
• 4 large shallots, thinly sliced
• 1 cup red wine
• 1 cup sour cherry juice
• 0.5 cup red wine vinegar
• 4 stalks of thyme
• 2 rosemary stalks
• 1 dried bay leaf
• 4 tablespoons brown sugar, divided
• 2 tablespoons of honey
• Special equipment: toothpicks

Preparation:

1. Preheat oven to 200°C.
2. Heat a grill pan or cast iron skillet over high heat. Rub the pork chops with vegetable oil, then season generously with salt and pepper. In the hot pan, sear the pork on both sides until crispy. Remove the pan from the heat.
3. In a small bowl, combine apples, Roquefort cheese, jalapeño pepper, and green onions. Taste and adjust the seasoning with salt if needed.
4. Place the pork chops on a cutting board, flesh side facing you. Using a small knife, cut a pocket about 2 cm deep in the side and gently pry it open with your finger. Evenly distribute the filling into the pockets and secure with a toothpick. Bake in the oven for about 20 minutes, until the internal temperature reaches 125°F (51°C). Remove the pork from the oven and cover tightly with foil until the internal temperature reaches 130°F (57°C).
5. Meanwhile, combine the butter, shallots, and garlic in a large skillet. Place over medium-high heat. Cook until the oil begins to darken. Add the blanched beans and stir, coating them completely. Season the beans with salt and pepper to taste.
6. Place a mound of beans on each plate, add the stuffed pork and top with a spoonful of cherry-onion jam.
7. Cherry and onion jam:
   
   Heat oil in a large saucepan over medium heat. Add the yellow onion, red onion, and shallot to the pan and stir well. Season with salt and pepper to taste. Salt draws out moisture and helps the onions cook faster.
8. Once the onions are cooked through and darkened, deglaze the pan with red wine. Wait until the wine has partially evaporated and been absorbed by the onions. Cook the onions for about 5 more minutes, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low and continue cooking. Add the thyme, rosemary, and bay leaf. Cook the onions until they begin to soften and the liquid has evaporated and been absorbed by the onions.
9. Add 2 tablespoons of brown sugar and honey. Cook, stirring occasionally, until the liquid thickens and is mostly absorbed by the onions, 8-10 minutes. Taste and add more sugar if needed. Check the consistency of the jam by pouring a spoonful onto a plate and letting it cool. It should be thick. If the jam is too thin, continue cooking until it thickens.