Total Time
40mins
Prep 15 mins
Cook 25 mins

From Martha Stewart Living, April 2005.

Ingredients Nutrition

  • 1 cup cubed rustic bread, without crusts (3/8 inch)
  • 1 tablespoon unsalted butter
  • 14 cup olive oil
  • 12 cup finely chopped onion
  • 34 cup finely chopped celery
  • 14 cup mixed chopped parsley and thyme, plus
  • 1 tablespoon mixed chopped parsley and thyme
  • 2 14 teaspoons ground coriander
  • 12 cup chicken stock, plus
  • 3 tablespoons chicken stock
  • coarse salt & freshly ground black pepper
  • 4 (9 ounce) pork chops, cut horizontally to the bone
  • 2 garlic cloves, minced
  • 14 cup dry sherry

Directions

  1. Toast bread cubes on a baking sheet until golden, about 7 minutes.
  2. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.
  3. Cook onion, stirring, until soft, about 3 minutes.
  4. Add celery; cook 1 minute.
  5. Transfer to a bowl- Reserve skillet.
  6. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons chicken stock with onion mixture.
  7. Season with salt and pepper, the stuff chops.
  8. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork.
  9. Heat 2 tablespoons oil in skillet over medium-high heat.
  10. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven.
  11. Bake at 350°F until pork registers 155°F, about 15 minutes.
  12. Transfer to a plate; cover.
  13. Add sherry and 1/2 cup stock to skillet and cook over medium-high heat; stirring, until reduced by half- Serve with pork.