A golden filling and flavourful sauce elevate these golden chops to a dish good enough for company. (From "Chop! Chop!" in the November 2005 issue of Canadian Living Magazine.)
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
Slash edges of pork chops to prevent curling. With knife held horizontally and starting at rounded edge, cut wide pocket in each chop. Set aside.
In large ovenproof skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry bread, stirring often, until golden, about 10 minutes. Transfer to bowl.
Add 1 tbsp (15 mL) of the remaining oil to skillet; fry onion, mushrooms, garlic and half each of the salt and pepper over medium-high heat until onion is softened and mushrooms are golden, about 6 minutes. Add to bread along with parsley. Let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Stuff about 1/2 cup (125 mL) of the stuffing into pocket of each chop. Secure with toothpicks. Sprinkle with remaining salt and pepper.
In skillet, heat remaining oil over medium-high heat; brown chops. Transfer skillet to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Remove to platter; remove toothpicks and tent with foil.
Add wine to skillet and bring to boil over medium-high heat, stirring and scraping up any brown bits; boil until evaporated, about 3 minutes.
Add stock; bring to boil. In small bowl, blend flour with butter; whisk into stock and simmer, stirring, until thickened, about 3 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 604 mg
- Protein 24 g
- Calories 302.0
- Total fat 17 g
- Cholesterol 69 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
- Iron 14.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 10.0