You can make this dish ahead of time, hold in the fridge, and pair with a salad for a quick summer meal. It’s really a delicious thing to do to a pork chop.
Makes 2 amply stuffed chops
1 tbls. butter
1 small onion, diced small
4 large, fresh sage leaves, chopped
2 sprigs of thyme, chopped
1 sprig of marjoram, chopped
2 cups dried bread cubes (see notes below)
3/4 c. chicken stock
1/8 tsp. salt (or adjust, if your stock is salted)
2 bone-in pork chops
1 tbls. olive oil
1/2 c. chicken stock
- Prepare the stuffing. Melt butter in a medium skillet and sauté onion for a few minutes until soft. Place the bread cubes in a medium bowl and prepare them by breaking a few up with your fingers. (This helps the stuffing to stick together a little bit more. If you left it all as cubes, it is more likely to fall out of your chop.) Add the onion and butter to the dried bread cubes. Add remaining ingredients. Mix with hands, squeezing the bread so the liquid is absorbed.
- Slice a pocket into your pork chop. With a paring knife, cut along the edge of the chop, towards the bone. Be sure that, when you cut, you cut down the middle, leaving about an equal width of meat on each side.
- Stuff the chop. Really get it in there! You should have a little sticking out the edge. Sprinkle salt and pepper on both sides of the chop. [At this point, your chops can rest in the fridge.]
- When ready to cook, heat olive oil in a skillet over medium. Cook for 4 minutes on each side.
- Add 1/2 c. stock to pan, cover and cook on medium low for 12 minutes.
- Stuffing is a great thing to make when you have old bread (or perhaps a loaf that didn’t bake up the way that you expected.) You get about 2 cups of stuffing for half a loaf of bread.
- To prepare the dried bread cubes: Cut your loaf of bread into about half inch cubes. Spread out on a cookie sheet and bake in a 200F oven for one hour. Store these in the freezer so they’re ready to use easily.