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Ingredientes
- Four, (7-oz) bone-in center cut pork chops, each about 1 1/2 inches thick
- 2 Tbsp. Butter
- 1/4 c. Finely diced celery
- 1/4 c. Finely diced onion
- 1/4 tsp Dry thyme
- 1/4 tsp Dry sage
- 1 c. Small dice of white bread
- 1 c. Crumbled yellow cornbread
- 1/4 c. Chicken stock Salt and freshly grnd black pepper
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Butter Peach Compote, (recipe follows)
Direcciones
- TO PREPARE THE PORK CHOPS: With a sharp knife make a 2-inch slit alongside the fat side of the pork chops. Working from which small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop.
- TO MAKE THE STUFFING: In a 9-inch skillet over medium heat, heat the butter. Add in the celery and onion and cook, stirring for about 5 min or possibly till soft. Add in the thyme, sage, white bread and cornbread and cook for about a minute. Add in the chicken stock and stir to combine. Season to taste with salt and lots of black pepper. Remove from the heat and cold the stuffing to room temperature.
- TO COOK THE CHOPS: Preheat the oven to 350 F. Stuff each of the chops with a forth of the stuffing. In a 10-inch skillet over high heat, heat the butter and oil. When warm, add in the pork chops and cook them on both sides for 2 to 3 min or possibly till brown. Transfer the pork chops to a baking pan and bake for 40 min or possibly till completely cooked through. Serve with the peach compote on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 360g | |
| Calories 711 | |
| Calories from Fat 485 | 68% |
| Total Fat 54.71g | 68% |
| Saturated Fat 19.27g | 77% |
| Trans Fat 0.35g | |
| Cholesterol 61mg | 20% |
| Sodium 1111mg | 46% |
| Potassium 297mg | 8% |
| Total Carbs 48.84g | 13% |
| Dietary Fiber 6.9g | 23% |
| Sugars 9.88g | 7% |
| Protein 7.83g | 13% |
