Photo by Karen Hermann
SERVES 2–4
2 2-inch rib pork chops (one pound each), frenched
All-purpose seasoning, to taste
4 tablespoons olive oil, divided
½ cup chopped celery
½ cup chopped onions
1 cup herb stuffing mix
1 teaspoon dried oregano
½ cup unsalted chicken stock
¼ cup all-purpose flour
¾ cup white wine
1 bay leaf
2 tablespoons unsalted butter
4 ounces sliced mushrooms
Kosher salt
Fresh ground black pepper
Chopped chives, for garnish
Heat oven to 350 F. Cut a pocket into pork chops, leaving a 1½-inch opening for stuffing. (Your butcher can do this for you.) Season chops inside and out and set aside.
Into a medium sauté pan over medium heat, add two tablespoons oil. Sauté celery and onions until soft. Lower heat and add stuffing mix and oregano. Stir in chicken stock until mixture is combined and softened. Let cook slightly and stuff even amounts into chops. If the opening is large, secure using toothpicks. Dust chops with flour on both sides.
Add remaining oil to same pan over medium heat. Brown chops on both sides and place on a foil-lined baking pan. Add wine and bay leaf; cover pan with additional foil. Bake 1 hour, basting at least once. Remove foil and continue baking for an additional 15 minutes. Remove from oven and transfer chops to a platter and keep warm. Strain drippings from pan and set aside.
In a medium skillet over medium heat, add butter. When melted, add mushrooms and cook until soft. Add reserved drippings and stir in ½ cup additional wine or stock. Bring to a boil, reduce heat and simmer until sauce thickens. Pour sauce over chops. Garnish with chives or scallions and serve.
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Chef’s Tips
What is Frenching? Frenching is the removal of meat from the tip of the bone. Tomahawk steaks are always sold with the ends already “Frenched” and your butcher can do the same for any bone-in cuts of pork.
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