Prep 30 mins
Cook 10 mins
Woman's World 5/9/00. Pan frying and a pocket of onion-and-raising stuffing make these chops - draped in a hearty sauce - mouthwatering!
- 2 teaspoons olive oil
- 1 tablespoon olive oil
- 1 large onion, chopped, about 1 cup
- 2 garlic cloves, minced
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup dark raisin
- 1⁄4 cup golden raisin
- 3 tablespoons Italian style breadcrumbs
- 3 tablespoons chicken broth
- 1 cup chicken broth
- 1 1⁄4 teaspoons salt, divided
- 3⁄4 teaspoon pepper, divided
- 4 pork loin chops, about 1-inch thick, about 2-1/4 to 2-1/2 lbs
- 2 teaspoons cornstarch
- 1 cup red wine
- Preheat oven to 400 degrees.
- In large nonstick skillet heat 2 t. oil over medium-high heat. Add onion and garlic; cook, 6-7 minutes.
- Meanwhile, combine parsley, raisins, bread crumbs, 3 T. broth, 1/4 t. salt, and 1/4 t. pepper. Stir in onion mixture; set aside.
- With sharp knife cut horizontal pocket 2-1/2 inches wide in each chop through to bone. Sprinkle chops with 1/2 t. salt and 1/4 t. pepper.
- Divide stuffing mixture among pockets.
- In skillet heat remaining oil over high heat. Add chops; cook until browned. Transfer to baking pan.
- Bake until pork is no longer pink near bone, about 10 minutes.
- combine cornstarch with 1 T. broth; set aside.
- In same skillet over medium-high heat bring wine and remaining broth to a boil, scraping up any browned bits. Reduce heat to low; simmer until mixture beings to thicken. Add cornstarch mixture and remaining salt and pepper; cook until thickened, about 1 minute. Remove from heat; serve over chops.