Stuffed Pork Chops
Stuffed Pork Chops is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4
Serves 4.
A savory stuffing transforms pork chops into a dish that's fit for company. This recipe calls for extra-thick loin chops, which are cut from the rib end of the loin and are exceptionally succulent and flavorful.
Ingredients:
- 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
Directions:
Preheat an oven to 400°F.
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.
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.
Serves 4.
Williams-Sonoma Kitchen.
Recommended Products:
-
$134.95
(10)
-
Sugg. Price $460 Our Price $349.95
(15)
Rated 3 out of
5
by
Naylz from
I'll do better next time
I take some blame for this not being as good as I'd hoped because I strayed immediately from the recipe. First off, I was using warehouse store boneless chops which are HUGE, so I needed more stuffing. I'm not big on currants, so I used dried cranberries (dried cherries would have worked well too). I added about as much sage as oregano plus finely crumbled feta cheese to my stuffing. The worst thing I think I did was slightly over toast the bread crumbs. I only peppered the outside of the chops (trying to keep the salt down), but it could have used some salt by the time it got to the table. In the end, the meat was great, but the stuffing was a bit dry and a little too heavy on the herbs for the family taste buds. Maybe I need to use less stuffing in each chop or moisten it to start (olive oil? lemon zest?). Like I said, I'll think about it and try again.
Date published: 2015-01-07