Meat Recipes - Herb Stuffd Pork Chops


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Herb Stuffed Pork Chops

4 (1-inch thick) center cut pork chops

1/4 cup pecans, finely chopped

1/4 pound pork sausage

1/4 cup onion, finely minced

1 cup mushroom, chopped small

1 tablespoon garlic, finely minced

3 tablespoons parsley, finely minced

1/2 teaspoon thyme

1/2 teaspoon sage

1/4 cup fresh breadcrumbs

1/4 teaspoon white pepper

1 egg -- beaten

1 cup flour

1 tablespoon unsalted butter

1 cup chicken broth -- unsalted

Toothpicks

Method

Preheat oven to 350°F.

Butterfly chops and pound lightly to tenderize.

Heat sausage in a saute pan, over a medium flame. Cook, stirring, until browned, about 6-7 minutes. Stir in onions and mushrooms, and cook for 1 minute. Stir in garlic, parsley, sage, thyme, and bread crumbs. Stir in pepper, pecans, and 1 teaspoon salt. Heat and stir for 2-3 minutes. Remove from heat and set aside to cool.

When completely cooled, stir in beaten egg and mix well. Divide mixture evenly between chops and stuff into center. Closeand secure with toothpicks.

Dredge chops in flour shaking to remove excess. Too much flour will make the chops gummy. Season with salt and pepper.

Heat butter in a saute pan over a moderately-high flame. Put in chops and saute for 10 minutes, turning once, until browned on all sides. Remove to a roasting pan. Bake in preheated 350°F oven for 60 minutes.

Meanwhile, deglaze skillet with 1/2 cup chicken broth. Remove chops from oven after one hour and pour deglazing liquid over chops evenly. Cover with foil and return to oven for an additional 20 minutes.

When cooked, turn chops in the pan to pick up any juices. Put chops on a heated serving platter, and add remaining broth to the roasting pan. Over medium heat onthe stove top, stir with a whisk to dissolve what is in the pan. Strain through cheesecloth and pour over chops.All set to go!

Serves: 4

Contributor: Eric Simon

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