Stuffed And Simmered Pork Chops
serves 4
These pork chops combine the flavors of an American classic with a modified cooking method that gently simmers the chops in broth spiked with worcestershire and herbs.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 stalk celery, finely diced
1 onion, chopped
3 tablespoons vegetable oil
1 tablespoon butter
1 sprig fresh rosemary
12 fresh sage leaves
1 sprig fresh thyme
4 cups cubed bread (about 12 ounces), whole wheat or white
2 1/2 cups chicken broth
4 pork chops, pockets cut in 4 of the chops
1/2 cup flour
1 pinch dried ground sage
1 pinch dried thyme
2 tablespoons Worcestershire sauce
prep: 15 minutes
total: 45 minutes
large skillet
tongs
1. In a large skillet, saute the celery and half the onion in 1 tablespoon of the oil and the butter over moderate heat until softened. Season to taste with salt and pepper.
2. Add the rosemary, sage, thyme and bread cubes. Cook until the bread cubes are lightly browned, about 3 minutes. Stir in 1 cup of the chicken broth, tossing until all of the bread has been moistened. Remove from heat. Cool. Set aside 1 1/2 cups of the stuffing.
3. Use the remaining stuffing to stuff the 4 pork chops. Press pocket openings closed.
4. Mix the flour with the dried sage and thyme, plus salt and pepper to taste. Dust all 4 of the chops with the seasoned flour, patting off any excess flour.
5. Brown the chops in the skillet in the remaining oil over moderate heat, about 5 minutes per side. Remove to a plate. Pour off all of the fat in the pan but about 2 teaspoons.
6. Add the remaining onion to the pan and cook briefly to soften. Add the remaining chicken broth and the Worcestershire sauce. Heat to a boil, add the browned chops and simmer for 5 more minutes. Turn the chops and simmer another 5 minutes. Serve the stuffed chops with the sauce.
Reserve 1 1/2 cups of the stuffing for turkey rolls with oyster stuffing.
