Tuesday, April 14, 2009

Stuffed Pork Chops

I made these last night for dinner & they were incredible. I thought that they were very easy to make, although they do take a while to bake in the oven. These are not the typical stuffed pork chop, overflowing with stuffing.  The stuffing merely serves to flavor the meat and keep it moist. 

I served this with rice pilaf, but orzo would be nice also.

Serves 4-5

Preheat oven to 325

For stuffing
5 tbl Italian flavored bread crumbs
2 cloves garlic, minced
1 shallot, minced
1/4 cup or more extra virgin olive oil
1/2 tsp rosemary or thyme
salt & pepper

5 boneless, double pork chops

2 tbl olive oil
1/2 cup white wine or dry vermouth
1/2 cup chicken stock
1 tbl tomato paste
salt & pepper

Mix all ingredients together. Add enough oil to make the mixture moist. Taste & season with salt & pepper.

Cut a pocket in each of the pork chops & fill with stuffing. Salt & pepper each side of chops. Heat olive oil in skillet and add chops, browning well on each side. Reduce heat & add wine, stock, and tomato paste. Bake in oven for about 1 hour. Check after 30 minutes & add some water if it's beginning to look a little dry. (You can also add some water at the end of cooking if the juices have become too concentrated.)

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