Pork Chops With Herb Stuffing

"From Martha Stewart Living, April 2005."
 
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Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

  • 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
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directions

  • 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.

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