Pork chops with herb stuffing
Instructions:
- 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
- Preheat the oven to 350ï€ 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.
- 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 155ï€ F, about 15 minutes. Transfer to a plate; cover.
- Add the sherry and 1/ 2 cup stock to the skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.
- SERVES 4