Raisin-and-Bread-Stuffed Pork Chops
When you're making the pockets for the stuffing, don't let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside. We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Everyday Food, April 2007
- Prep Time 15 minutes
- Total Time 25 minutes
- Serves 4
- 4 slices whole-wheat sandwich bread, cubed
- 1/4 cup raisins
- 1/4 cup fresh parsley, chopped
- 2 tablespoons butter, melted
- Coarse salt and ground pepper
- 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
- 1 tablespoon light-brown sugar
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
- Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
- Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.
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