Pork Chops With Herb Stuffing |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Martha Stewart Living, April 2005. Ingredients:
1 cup cubed rustic bread, without crusts (3/8 inch) |
1 tablespoon unsalted butter |
1/4 cup olive oil |
1/2 cup finely chopped onion |
3/4 cup finely chopped celery |
1/4 cup mixed chopped parsley and thyme, plus |
1 tablespoon mixed chopped parsley and thyme |
2 1/4 teaspoons ground coriander |
1/2 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 |
1/4 cup dry sherry |
Directions:
1. Toast bread cubes on a baking sheet until golden, about 7 minutes.
2. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.
3. Cook onion, stirring, until soft, about 3 minutes.
4. Add celery; cook 1 minute.
5. Transfer to a bowl- Reserve skillet.
6. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons chicken stock with onion mixture.
7. Season with salt and pepper, the stuff chops.
8. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork.
9. Heat 2 tablespoons oil in skillet over medium-high heat.
10. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven.
11. Bake at 350°F until pork registers 155°F, about 15 minutes.
12. Transfer to a plate; cover.
13. 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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