Double-Cut Pork Chop with Walnut Stuffing

Recipe Ingredients

2		Pork chops - (12 oz ea)
		Stuffing
1/4 cup	59ml	Cream cheese - softened at
		Room temperature
1/4 cup	59ml	Dried apricots - thinly sliced
1/3 cup	48g / 1.7oz	Walnuts - chopped
1 tablespoon	15ml	Seasoned breadcrumbs
1 tablespoon	15ml	Minced fresh rosemary
		Salt and pepper
		Sauce
2 cups	474ml	Port wine
1		Rosemary sprig
2		Garlic cloves - peeled, whole
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Arrowroot - mixed with
1 teaspoon	5ml	Cold water

Recipe Instructions

Cut a pocket into the pork chop. Combine stuffing ingredients and stuff chop with a thin, even layer. (Overstuffing will make cooking time too long.) Season with salt and pepper and place it in a hot oiled skillet. Cook until just browned, about three to four minutes per side.

Preparation for the sauce: Place wines, rosemary, garlic cloves and sugar in saucepan. Reduce wine to about half a cup of liquid. Removes garlic cloves and rosemary and stir in arrowroot mixture to thicken.

Place chops in preheated 400 degree oven for three to four minutes or until stuffing is hot. Remove finished chops from oven. Place chop on plate. Top with sauce.

Serves 2.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 164

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.