Prep 15 mins
Cook 25 mins
From Martha Stewart Living, April 2005.
- 1 cup cubed rustic bread, without crusts (3/8 inch)
- 1 tablespoon unsalted butter
- 1⁄4 cup olive oil
- 1⁄2 cup finely chopped onion
- 3⁄4 cup finely chopped celery
- 1⁄4 cup mixed chopped parsley and thyme, plus
- 1 tablespoon mixed chopped parsley and thyme
- 2 1⁄4 teaspoons ground coriander
- 1⁄2 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
- 1⁄4 cup dry sherry
- Toast bread cubes on a baking sheet until golden, about 7 minutes.
- Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.
- Cook onion, stirring, until soft, about 3 minutes.
- Add celery; cook 1 minute.
- Transfer to a bowl- Reserve skillet.
- Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons chicken stock with onion mixture.
- Season with salt and pepper, the stuff chops.
- Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork.
- Heat 2 tablespoons oil in skillet over medium-high heat.
- Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven.
- Bake at 350°F until pork registers 155°F, about 15 minutes.
- Transfer to a plate; cover.
- Add sherry and 1/2 cup stock to skillet and cook over medium-high heat; stirring, until reduced by half- Serve with pork.