Herb Stuffed Pork Chops With Wine Sauce Recipe
Taste it to believe it that this Herb Stuffed Pork Chops With Wine Sauce recipe can get you hooked easily. This Herb Stuffed Pork Chops With Wine Sauce when served as Side Dish is sure to please your family members. Pork is the primary ingredient in Herb Stuffed Pork Chops With Wine Sauce. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
6 double pork chops
Salt and freshly ground black pepper to taste
1/4 cup butter
3/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups bread cubes
1 teaspoon crushed fennel seeds
1/2 cup chopped parsley
1/4 cup heavy cream, approximately
Dry white wine
1 teaspoon cornstarch for each cup of liquid to be thickened
Directions
1. Have the butcher cut pockets in the pork chops. Preheat oven to moderate (350° F.).
2. Sprinkle the chops inside and out with salt and pepper.
3. In a heavy skillet heat three tablespoons of the butter, add the onion and celery and cook until the onion is transparent. Add the bread cubes, fennel seeds and parsley and remove from the heat. Add enough heavy cream to moisten the mixture.
4. Stuff the pork chop cavities with the mixture and close the openings with toothpicks. In a Dutch oven melt the remaining butter, add the pork chops and brown on both sides. Add wine to a depth of one-quarter inch, cover and bake one hour.
5. Transfer the chops to a warm platter and keep hot. Bring the remaining sauce to a boil. Mix the cornstarch with a little water and stir into the sauce. Correct the seasonings and serve with the pork chops.
2. Sprinkle the chops inside and out with salt and pepper.
3. In a heavy skillet heat three tablespoons of the butter, add the onion and celery and cook until the onion is transparent. Add the bread cubes, fennel seeds and parsley and remove from the heat. Add enough heavy cream to moisten the mixture.
4. Stuff the pork chop cavities with the mixture and close the openings with toothpicks. In a Dutch oven melt the remaining butter, add the pork chops and brown on both sides. Add wine to a depth of one-quarter inch, cover and bake one hour.
5. Transfer the chops to a warm platter and keep hot. Bring the remaining sauce to a boil. Mix the cornstarch with a little water and stir into the sauce. Correct the seasonings and serve with the pork chops.
