Stuffed Pork Chops
- 2 tablespoons olive or vegetable oil, divided
- 2 leeks, white part only, rinsed and chopped
- 1 McIntosh or Granny Smith apple, cored and diced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- Salt and pepper
- 1 1/2 cups unseasoned bread cubes (or cut up day-old bread)
- 1/2 cup reduced-sodium chicken broth or enough to moisten bread
- 4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add leek and apple and saute 4 minutes, until tender and golden.
- Add oregano, rosemary, and salt and pepper, to taste, and stir to coat.
- Transfer mixture to a large bowl and add bread cubes and chicken broth.
- Mix well and set aside.
- Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side.
- Season the outside with salt and pepper.
- Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
- Heat remaining oil in a large skillet over medium-high heat.
- Add pork chops and sear on 1 side until browned, 3 to 4 minutes.
- Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.
olive, leeks, apple, oregano, rosemary, salt, bread, chicken broth, pork chops
Taken from www.foodnetwork.com/recipes/robin-miller/stuffed-pork-chops-recipe.html (may not work)