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Add a photoThe original recipe used a bacon wrapped pork fillet, but I couldn't find a fillet so I used pork chops instead. Much more delicious then the Stovetop I usually stuff my pork chops with. :)
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Ingredientes
- olive oil
- 1 onion, diced
- 2 tsp chopped fresh sage
- 1 T chopped fresh parsley
- 2 tsp lemon zest (zest of about 1 lemon)
- 3 1/2 oz panko (about 1/2 cup)
- 2 1/2 T capers, drained
- 1 egg
- 4 pork chops, I don't think mine were double cut but they were thick
- 2 tsp flour
- 3 1/2 oz dry vermouth (just under 1/2 cup)
- 1 1/4 c chicken stock
Direcciones
- Heat some olive oil in a pan and add the onion. Cook about 5 minutes, until translucent.
- While that's cooking, combine breadcrumb, sage, parsley, lemon zest, 1/2 T of capers in a bowl.
- Add the onions.
- Stir in the egg and set aside
- Split the pork chops down the middle to open a little pocket. You want to cut about 3/4 of the way through the chop.
- Open the slot and stuff with about a quarter of the filling.
- Bake for about 1 hour at 325 or until a thermometer inserted in the center reads 145.
- Place the dish on the stove or transfer the juice to a sauce pan.
- Add the flour and cook for a minute to eliminate the raw flour taste.
- Add the vermouth and stock and allow to bubble until it thickens slightly.
- Stir in the remaining capers and spoon over the chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 159 | 50% |
| Total Fat 17.75g | 22% |
| Saturated Fat 6.4g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1126mg | 47% |
| Potassium 401mg | 11% |
| Total Carbs 24.64g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.73g | 2% |
| Protein 13.58g | 22% |
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