Wednesday, April 19, 2017


Who doesn't like stuffed pork chops? I think almost everyone does and this is a simple recipe with a delicious sauce. Get your butcher to cut a pocket in each thick chop or you can do it yourself with a small paring knife. If you don't want to use wine, double up on the chicken broth. USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 degrees F to 145 degrees F with the addition of a three-minute rest. 

2 T avocado oil or extra-light olive oil
¼ cup minced onion
1 stalk celery, minced
1 clove garlic, minced
¼ t dry thyme
2 T minced parsley
1 T chopped fresh rosemary
1 cup bread cubes or plain stuffing croutons
Salt and freshly ground black pepper

Pork Chops
2 thick tomahawk pork chops, trimmed of excess fat, and a pocket cut into each
Salt and freshly ground black pepper
1 T extra-light olive oil
½ cup minced onion
¼ t dry thyme
1 T all-purpose flour
½ cup Marsala wine
1 cup chicken broth

Melt the butter in olive oil in a large ovenproof skillet over medium heat. 
Sauté the onion, celery, and garlic for 10 minutes. 
Add the thyme, parsley, rosemary, and bread cubes. 
Season to taste with salt and pepper and stir to combine.
Spoon into a bowl and set aside to cool.

Preheat oven to 325 degrees F.

Pack as much of the stuffing into each pork chop and secure with toothpicks.
Sprinkle both sides with salt and pepper.  

Heat the oil in the same skillet over medium-high heat, then add the pork chops and brown on each side for about 3 minutes.
Remove and set aside on a platter.  
Pour out most of the grease from the skillet and add the minced onion and thyme.  
Sauté for about 5 minutes then mix in the flour and cook another 2 minutes.  
Add the wine and chicken broth.
Simmer until it thickens slightly.  
Place the browned chops and any liquid that has accumulated on the platter into the skillet.

Cover with a lid or with parchment paper and then aluminum foil.
Bake in oven for 30 to 40 minutes, or until internal temperature of stuffing is 145 degrees F.

To serve, arrange the chops on a heated platter or plates and pour the sauce through a strainer over them. 
Let rest 3 minutes before serving.

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