Fleur de Lis

Fleur de Lis

Follow by Email

Tuesday, March 19, 2013

Double Cut Stuffed Pork Chops

Double cut simply means that the pork chops are cut double the thickness of regular pork chops.  These are stuffed with a light, not heavily wet, stuffing.  The diced apples were a perfect accompaniment to the pork.

1/4 cup (1/2 stick) butter
1 small yellow onion, diced
1 celery stalk, thinly sliced
1 large tart apple, peeled, cored and diced small
1/4 cup chopped fresh parsley
2 t. fresh sage leaves, thinly sliced
1 t. fresh thyme leaves, chopped
2 cups soft fresh breadcrumbs
salt and pepper
6 double cut boneless pork loin chops (about 1 1/2 - 2" thick)
2 T. vegetable oil

Preheat the oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.

In a large skillet over medium heat, melt the butter and stir in the onion and celery.  Cook for 5 - 6 minutes until softened and translucent.  Add the apple and continue to cook for 3 - 4 minutes to soften the apple slightly.  Stir in the parsley, sage and thyme.  Add the breadcrumbs and toss to combine.  Sprinkle with salt and pepper and spoon the stuffing into a bowl to cool slightly.

Wipe out the skillet with a paper towel.  With a sharp paring knife, cut a large pocket inside each chop, working the knife parallel to the surface and making an opening about 2 inches wide at the side of each chop, opening the pocket wide inside the chop.  With a spoon, fill each cop with about 1/2 cup of stuffing, pressing and packing it in.

Put the wiped skillet over medium high heat and add a tablespoon of the cooking oil.  When the oil shimmers over the heat, put in the first three chops and brown the first side well, 5 - 6 minutes.  Flip and brown the other side for another 3 - 4 minutes.  Lay the first three chops in the prepared baking dish and repeat with the remaining three.

Cover the dish with aluminum boil and bake for about 45 minutes, until an instant read thermometer in the center of the stuffing reads 150 degrees.

From Real Irish Food: 150 Classic Recipes from the Old Country

No comments:

Post a Comment