Stuffed Pork Chops
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!