 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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! 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:
1. Preheat oven to 400 degrees.
2. In large nonstick skillet heat 2 t. oil over medium-high heat. Add onion and garlic; cook, 6-7 minutes.
3. Meanwhile, combine parsley, raisins, bread crumbs, 3 T. broth, 1/4 t. salt, and 1/4 t. pepper. Stir in onion mixture; set aside.
4. 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.
5. Divide stuffing mixture among pockets.
6. In skillet heat remaining oil over high heat. Add chops; cook until browned. Transfer to baking pan.
7. Bake until pork is no longer pink near bone, about 10 minutes.
8. combine cornstarch with 1 T. broth; set aside.
9. 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.
|
|