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Pork Chops with Herb Stuffing

Recipe information

  • Yield

    serves 4

Ingredients

1 cup cubed (3/8 inch) rustic bread without crusts
1 tablespoon unsalted butter
1/4 cup olive oil
1/2 cup finely chopped onion
3/4 cup finely chopped celery
1/4 cup plus 1 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

Preparation

  1. Step 1

    Preheat the oven to 350°F. Toast the bread cubes on a baking sheet until golden, about 7 minutes. Heat the butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook the onion, stirring, until soft, about 3 minutes. Add the celery; cook 1 minute. Transfer to a bowl. Reserve the skillet. Toss the bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with the onion mixture. Season with salt and pepper.

    Step 2

    Stuff the chops. Using a fork, mix and mash the garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto the pork. Heat 2 tablespoons oil in the skillet over medium-high heat. Cook the pork until golden brown, 2 to 3 minutes; flip, and transfer the skillet to the oven. Cook until the pork registers 155°F, about 15 minutes. Transfer to a plate; cover.

    Step 3

    Add the sherry and 1/2 cup stock to the skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSherryAlcoholBeveragesPork ChopPorkMeatCeleryVegetableParsleyHerbs & SpicesThymeMainDinnerNut FreeWeeknight MealsRoastCookbooks
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