Stuffed Pork Chops Recipe
Ingredients
| Dry bread crumbs | 1 1/2 Cup (16 tbs) | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1/4 Teaspoon, finely chopped | |
| Sausage meat | 1/2 pound, seasoned | |
| Thyme | 1/8 Teaspoon | |
| Parsley | 3 Tablespoon, finely chopped | |
| Salt | To Taste | |
| black pepper | 1 | |
| 6 well-trimmed, center-cut loin pork chops, 1 inch thick, each chop slit on the side to create a pocket about 3 inches deep | ||
| Vegetable oil | 4 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 cup finely chopped, scraped carrot | ||
Directions
To make the stuffing, combine the bread crumbs and cream in a small mixing bowl, and stir together to saturate the crumbs thoroughly.
Over moderate heat, melt the 2 tablespoons of butter in an 8-inch skillet.
When the foam subsides, add the onions, garlic and crumbled sausage meat.
Stirring constantly, cook until the sausage has rendered most of its fat and has lightly browned.
Scrape the contents of the pan into a sieve and let the excess fat drain through.
Then combine the sausage meat mixture with the bread crumbs in the mixing bowl.
Add the thyme and chopped parsley and mix together gently.
Taste for seasoning.
Add as much salt as you think it needs, and a little freshly ground pepper.
Preheat the oven to 325°.
With a small spoon, pack as much of the stuffing as you can into the pork chop pockets and seal the openings with small skewers.
Sprinkle the chops generously on both sides with salt and a few grindings of black pepper.
Heat 4 tablespoons of oil over high heat in a 10- or 12-inch heavy skillet until a light haze forms over it.
Add the chops and cook them on each side for about 3 minutes, regulating the heat so that they brown easily and quickly without burning.
Remove them to a platter.
Pour off all but a thin film of fat from the skillet and add the 1/2 cup of chopped onion, carrot and thyme.
Cook over moderate heat for 5 to 8 minutes until the vegetables color lightly.
Then mix in' the tablespoon of flour, add the stock and bring it to a boiL Stirring constantly, cook until the stock thickens lightly.
Place the browned chops, and any liquid which has accumulated around them, in this mixture.
Cover tightly, and bake in the middle of the oven, basting occasionally with the pan juices, for 30 to 40 minutes, or until tender.
Over moderate heat, melt the 2 tablespoons of butter in an 8-inch skillet.
When the foam subsides, add the onions, garlic and crumbled sausage meat.
Stirring constantly, cook until the sausage has rendered most of its fat and has lightly browned.
Scrape the contents of the pan into a sieve and let the excess fat drain through.
Then combine the sausage meat mixture with the bread crumbs in the mixing bowl.
Add the thyme and chopped parsley and mix together gently.
Taste for seasoning.
Add as much salt as you think it needs, and a little freshly ground pepper.
Preheat the oven to 325°.
With a small spoon, pack as much of the stuffing as you can into the pork chop pockets and seal the openings with small skewers.
Sprinkle the chops generously on both sides with salt and a few grindings of black pepper.
Heat 4 tablespoons of oil over high heat in a 10- or 12-inch heavy skillet until a light haze forms over it.
Add the chops and cook them on each side for about 3 minutes, regulating the heat so that they brown easily and quickly without burning.
Remove them to a platter.
Pour off all but a thin film of fat from the skillet and add the 1/2 cup of chopped onion, carrot and thyme.
Cook over moderate heat for 5 to 8 minutes until the vegetables color lightly.
Then mix in' the tablespoon of flour, add the stock and bring it to a boiL Stirring constantly, cook until the stock thickens lightly.
Place the browned chops, and any liquid which has accumulated around them, in this mixture.
Cover tightly, and bake in the middle of the oven, basting occasionally with the pan juices, for 30 to 40 minutes, or until tender.
Chef
