Pork Chops with Herb Stuffing
The parsley-and-thyme-flecked bread stuffing help keep these pork chops moist.
- Total Time:
- Servings: 4
Photography: Richard Jung
Source: Martha Stewart Living, April 2005
- 1 cup cubed (3/8 inch) rustic bread, without crusts
- 1 tablespoon unsalted butter and 1/4 cup olive oil
- 1/2 cup finely chopped onion, and 3/4 cup chopped celery
- 1/4 cup plus one tablespoon mixed chopped parsley and thyme
- 2 1/4 teaspoons ground coriander
- 1/2 cup plus 3 tablespoons chicken stock
- Coarse salt and freshly ground pepper
- 4 bone-in pork chops (9 ounces each), cut horizontally to the bone
- 2 garlic cloves, minced
- 1/4 cup dry sherry
- 1/4 cup olive oil
- 3/4 cup chopped celery
Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.