HERBED STUFFED PORK CHOPS – October 22 – National Pork Month

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • ¼ cup celery, finely chopped
  • 2 tablespoons onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic, minced
  • 1 cup dry panko breadcrumbs
  • ½ cup plus ½ cup vegetable broth
  • 4 pork chops 1 ¼ – 1 ½ inches thick
  • 2 tablespoons butter
  • ½ teaspoon paprika
  • ½ teaspoon sage
  • ½ teaspoon black pepper

Instructions:

Preheat oven to 350 degrees Fahrenheit.  In a pan over medium heat add the olive oil, celery, and onion.  Cook until the onion is translucent, about 5 minutes.  Add the salt and garlic and remove from heat.  Add the breadcrumbs and ½ cup vegetable broth. Stir until the broth has been absorbed.  If needed, add additional breadcrumbs 1 teaspoon at a time.  Cut a pocket into each pork chop and spoon ¼ of the stuffing into each pocket.  Tie with string or use toothpicks.  In a pan over medium heat melt the butter.  When the butter has melted add half of the paprika, sage, and black pepper, stir.  Brown 2 pork chops on both sides.  Remove and place in a baking dish.  Add the other half of the paprika, sage, and black pepper, stir.  Brown the other 2 pork chops on both sides.  Remove and place in baking dish.  Pour ½ cup broth into the bottom of the pan.  If there is some stuffing that wasn’t used spoon over the pork chops.  Cover with foil and bake for 40-50 minutes until the juices run clear.  Remove the string or toothpicks before serving.  

Tomorrow: October is National Chili Month.  Tomorrow’s recipe will be a Chili recipe.

 

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