Recipes with Chef William Turner: Double-Stuffed Pork Chops with Red Plum Demi-Glace

By Chef William Turner

This is a dish you make for someone who is very hungry. I think pork is an underutilized meat that is really very versatile and can be prepared many ways. Pork can either be the star of the show or play a supporting role. With this dish it’s the star. Hope you enjoy, and remember to use my recipe as a guideline and feel free to adjust and make this dish your own. Serves 4.

  • 4 center cut pork chops (1 1/2 inches thick)
  • 2 cups Spinach
  • 1 cup whipped mascarpone cheese
  • 1/2 cup panko
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1/4 cup diced red pepper
  • 1/2 tbs garlic minced
  • fresh thyme
  • splash of white wine
  • salt and pepper
Ingredients: Red Plum Demi-Glace
  • 1 cup red wine
  • 1 cup water
  • 1 plum wedges
  • 1/4 dried cherries
  • 2 oz of demi base
  • 1 sprig of rosemary
Directions: Stuffing

Sweat all your diced veggies for a minute or 2 adding the spinach last and just long enough to wilt, deglaze with a touch of white wine and let cool. Incorporate the mascarpone and season. Spoon into a piping bag or ziplock with the corner cut off works in a pinch. 

Directions: Pork Chops

For the chops we need to turn the chop upright and insert a boning knife into the chop then, sweep the blade in each direction forming a pocket, season and oil the chop. Pipe the Marscapone stuffing into the chop, once full top with bread crumbs, and bake at 400 for 35 minute or until it reaches an internal temperature of 155 While the chops are baking make the demi-glace. Start with a cup of wine, herbs, cherries and plums and bring to a simmer, add water and continue to simmer, stir in the base, and reduce heat, allow to slow simmer 10 minutes or until sauce is the desired thickness.Remove chops from the oven and allow to rest for 5 minutes. Drizzle sauce and enjoy over a big pile of mashed potatoes. 

Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at

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