Stuffed Pork Chops
- 4 double-cut frenched pork loin chops, each about
1 1/2 inches thick
- Salt and freshly ground pepper, to taste
- 2 Tbs. dried currants
- Boiling water as needed
- 1/2 cup toasted fresh bread crumbs
- 1 Tbs. minced fresh oregano
- 2 Tbs. toasted pine nuts
- 3 Tbs. olive oil
Season the pork chops with salt and pepper. Insert a sharp paring knife into one long side of a chop, making a 1-inch slit; do not cut all the way through. Wiggle the knife to form a small opening. Remove the knife and reinsert it into the slit, with the blade facing the opposite direction, then wiggle the knife again. Repeat with the remaining chops. Set aside.
Put the currants in a small bowl and add boiling water just to cover them. Let stand for 5 minutes, then drain.
In a bowl, combine the bread crumbs, oregano, pine nuts and currants. Season with salt and pepper. Using a small spoon, stuff the pocket of each chop with one-fourth of the mixture.
In a large fry pan over medium-high heat, warm the olive oil until almost smoking. Arrange the chops in the pan and brown, turning once, 3 to 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 7 to 10 minutes.
Transfer the chops to a platter and cover loosely with aluminum foil. Let rest for 5 minutes, then serve.