Double-cut pork chop with walnut stuffing
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork chops -; (12 oz ea) | |
| === STUFFING === | ||
| ¼ | cup | Cream cheese; softened at |
| Room temperature | ||
| ¼ | cup | Dried apricots; thinly sliced |
| ⅓ | cup | Walnuts; chopped |
| 1 | tablespoon | Seasoned breadcrumbs |
| 1 | tablespoon | Minced fresh rosemary |
| Salt and pepper | ||
| === SAUCE === | ||
| 2 | cups | Port wine |
| 1 | Rosemary sprig | |
| 2 | Garlic cloves; peeled, whole | |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Arrowroot; mixed with |
| 1 | teaspoon | Cold water |
Directions
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.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 164 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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