Dinner Recipes

Savory Stuffed Pork Chops

Dinner

2 thick center cut pork chops 3/4 lb each with a pocket cut in each for stuffing

1 tablespoons extra virgin olive oil

1 small onion peeled and chopped

1/4 cup fresh fennel bulb diced

1 ounce prosciutto finely chopped

1/2 cup crumbled cornbread

1/2 teaspoon fresh sage leaves

1/2 teaspoon fresh thyme leaves

3/4 cup chicken stock

to taste sea salt and freshly ground black pepper

2 tablespoons unsalted butter

1/4 cup dry white wine

Over medium heat, warm olive oil in a heavy skillet and saut? the onion and fennel for 3 to 4 minutes, until the onions are translucent.

Add the prosciutto and saut? 2 minutes longer.

Transfer the mixture to a bowl, add the cornbread, sage, thyme, and 1/2 cup of chicken stock, season to taste with sea salt and pepper.

Fill each pocket in pork chops with the stuffing.

Melt the butter in the skillet over medium high heat, and brown the stuffed pork chops, about 2 minutes per side.

Pour off any fat, and add the remaining chicken stock and white wine.

Cover, and cook for 15 minutes.

Serve immediately.