Herb-stuffed pork chops
Photo by William P. Edwards
Serves 4
Canola oil or cooking spray
4 rib pork chops, 1½-inch thick
All-purpose seasoning
¼ cup olive oil, divided
½ cup chopped celery
½ cup chopped onion
1½ cups chopped, stale bread
1 tablespoon dried herbs (parsley, oregano and/or sage)
1 tablespoon fresh thyme leaves
½ cup unsalted chicken stock, more if needed
½ cup all-purpose flour
2 bay leaves
1 cup white wine or water
Preheat oven to 350 F. Coat a baking pan with canola oil or cooking spray. Using a paring or boning knife, cut a pocket, horizontally, into each pork chop, leaving a 2-inch opening along the edge. Season chops inside and out with all-purpose seasoning.
In a medium skillet over medium heat, heat 2 tablespoons of olive oil. Saute celery and onion until soft. Remove from heat, and add bread, dried and fresh herbs, and stock. Mix until ingredients are moist but not runny; add more stock if needed. Let cool slightly. Divide stuffing evenly, and stuff into pockets of chops. Secure opening with toothpicks.
Dust the chops with flour. In a large skillet over medium heat, heat the remaining olive oil. Place stuffed chops in skillet, and brown on both sides. Transfer chops to prepared baking pan; add bay leaves and wine. Cover with foil, and bake for 45 minutes. Remove foil, baste meat and cook for an additional 30 minutes uncovered, basting occasionally. Remove from oven, and keep warm.
To make a sauce, put baking pan on stove, and bring juices to a simmer. Continue simmering and stirring, scraping bits from bottom of pan, until liquid reduces to one-half cup. Serve sauce over chops.