| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Burt, Wolf | 1 | Servings | |
INGREDIENTS
| Four, 7-ounce bone-in | ||
| center cut pork | ||
| chops each about 1 | ||
| 1/2 inches thick | ||
| 2 | T | Butter |
| 1/4 | c | Finely diced celery |
| 1/4 | c | Finely diced onion |
| 1/4 | t | Dried thyme |
| 1/4 | t | Dried sage |
| 1 | c | Small dice of white bread |
| 1 | c | Crumbled yellow cornbread |
| 1/4 | c | Chicken stock |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | T | Vegetable oil |
| 1 | T | Butter |
| Peach Compote, recipe | ||
| follows |
INSTRUCTIONS
TO PREPARE THE PORK CHOPS: With a sharp knife make a 2-inch slit alongside the fat side of the pork chops. Working from that small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop. TO MAKE THE STUFFING: In a 9-inch skillet over medium heat, heat the butter. Add the celery and onion and cook, stirring for about 5 minutes or until soft. Add the thyme, sage, white bread and cornbread and cook for about a minute. Add the chicken stock and stir to combine. Season to taste with salt and lots of black pepper. Remove from the heat and cool the stuffing to room temperature. TO COOK THE CHOPS: Preheat the oven to 350ø F. Stuff each of the chops with a forth of the stuffing. In a 10-inch skillet over high heat, heat the butter and oil. When hot, add the pork chops and cook them on both sides for 2 to 3 minutes or until brown. Transfer the pork chops to a baking pan and bake for 40 minutes or until completely cooked through. Serve with the peach compote on the side. Converted by MC_Buster. Per serving: 432 Calories (kcal); 48g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 93mg Cholesterol; 888mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2392
Calories From Fat: 1386
Total Fat: 154.9g
Cholesterol: 489.4mg
Sodium: 2101.5mg
Potassium: 2251.2mg
Carbohydrates: 109.8g
Fiber: 4.8g
Sugar: 3.7g
Protein: 131.2g