 |
|
Double-Cut Pork Chops With Walnut Stuffing
|
Ingredients:
Two 12-oz. pork chops
Ingredients for the stuffing:
1/4 cup cream cheese, softened at room temperature
1/4 cup dried apricots, thinly sliced
1/3 cup walnuts, chopped
1 Tbs. seasoned breadcrumbs
1 Tbs. fresh rosemary, minced salt and pepper
Ingredients for the sauce:
2 cups port wine
1 sprig rosemary
2 peeled garlic cloves, whole
1 tsp. sugar
1 tsp. arrowroot mixed with equal part cold water
Preparation:
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.
Yield: 2 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
| 
)
