| 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 |
tb |
Butter |
| 1/4 |
c |
Finely diced celery |
| 1/4 |
c |
Finely diced onion |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
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 |
tb |
Vegetable oil |
| 1 |
tb |
Butter |
|
|
Peach Compote; (recipe follows) |
INSTRUCTIONS
CORNBREAD STUFFED PORK CHOPS
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 350° 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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