The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.

Martha Stewart Living, April 2005


Credit: Richard Jung

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

74 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 32
  • 2 star values: 18
  • 1 star values: 7
Rating: Unrated
Simple but really delicious. Next time I'll cut back on the onions in the stuffing and perhaps add a little Dijon/shredded apple. I splashed a little heavy cream in the pan juices at the end, just bc. I had some--delish! Stuffing could have used one more flavor layer, but ad libbing chefs will have no problem figuring it out. Quite kid friendly.