Monday, February 4, 2008

Stuffed Pork Chops


6 Pork Chops at Least 1-inch thick

1/4 cup celery, diced

1/4 cup onion, diced

2 apples, diced

3 cups bread crumbs

½ teaspoon accent seasoning

1 teaspoon beef base

1 teaspoon chicken base

Ground rosemary to taste

Garlic powder to taste

Black pepper to taste

2 teaspoons chopped parsley

1 tablespoon olive oil

¼ teaspoon Sage

2 tablespoon butter

2 tablespoons flour

Salt to taste

1 cup water

Non- stick spray


Pan drippings

2 cup pork stock

2 tablespoons butter

Remaining seasoned flour mix

2 tablespoons flour

½ teaspoon of accent

¼ teaspoon of rosemary

¼ cup of white wine

¼ teaspoon of sage



In a small bowl mix accent, rosemary, garlic, black pepper, sage and salt and set aside.

Remove 1 tablespoon of the seasoning from the seasoning mix then mix with 2 tablespoons of flour and set aside.

In a small bowl mix together the chicken and beef bases and water together and set aside.

Rinse chops.

Cut a pocket in each of the chops for stuffing.

In a small skillet heat the olive oil and cook the celery and onions until tender. Add diced apples then cover and cook until tender and glazed.

Mix the bread crumbs into the skillet then half of the seasoning mix then the water mixture. The stuffing should have a consistency of thick oatmeal, if needed add more water.

Stuff the stuffing mix into the pockets of the chops. Season chops on both sides with the remaining seasoning. Lightly dust the chops with flour mixture on both sides. (Conserve some of the seasoned flour mix for the gravy.)

In a large skillet heat 2 tablespoons of butter.

Careful sear chops on both sides. Once chops are golden brown remove from the skillet and place on a greased sheet tray and bake in a 350 degree oven.

Cook until internal temp reaches 170 degrees.


In the same skillet the chops were seared in add remaining seasoned flour mix and butter.

Cook drippings on medium high heat until drippings turn brown.

Stir in pork stock and all seasonings.

Once mixture is smooth gradually stir in 2 tablespoon flour until gravy thickens.

Strain gravy through a strainer for a smoother gravy.

Mix in the wine and let simmer for 5 minutes.



Sujith said...

That post was just mouthwatering. I liked it. I need to watch out for the calories though.

Chef Jones said...

I understand what you're talking about when it comes to calories. I will be putting low calorie dishes on the board starting next week.