Pork Chops With Herb Stuffing

• 1 cup cubed rustic bread, without crusts (3/8 inch)
• 1 tablespoon unsalted butter
• 14 cup olive oil
• 12 cup finely chopped onion
• 34 cup finely chopped celery
• 14 cup mixed chopped parsley and thyme, plus
• 1 tablespoon mixed chopped parsley and thyme
• 2 14 teaspoons ground coriander
• 12 cup chicken stock, plus
• 3 tablespoons chicken stock
• coarse salt & freshly ground black pepper
• 4 (9 ounce) pork chops, cut horizontally to the bone
• 2 garlic cloves, minced
• 14 cup dry sherry

1. Toast bread cubes on a baking sheet until golden, about 7 minutes.
2. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.
3. Cook onion, stirring, until soft, about 3 minutes.
4. Add celery; cook 1 minute.
5. Transfer to a bowl- Reserve skillet.
6. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons chicken stock with onion mixture.
7. Season with salt and pepper, the stuff chops.
8. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork.
9. Heat 2 tablespoons oil in skillet over medium-high heat.
10. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven.
11. Bake at 350F until pork registers 155F, about 15 minutes.
12. Transfer to a plate; cover.
13. Add sherry and 1/2 cup stock to skillet and cook over medium-high heat; stirring, until reduced by half- Serve with pork.

bread, unsalted butter, olive oil, onion, celery, parsley, mixed chopped, ground coriander, chicken stock, chicken stock, salt, pork chops, garlic, sherry

Taken from www.food.com/recipe/pork-chops-with-herb-stuffing-130208 (may not work)