Sautéing first over high heat and then covered over low heat helps to prevent the chops from turning dry.
- 1 tbsp olive oil
- 1 small onion chopped
- 1 small clove garlic, minced
- Salt and ground black pepper
- 1/4 cup packed finely chopped dried peaches, apricots, or pitted prunes
- 1 tbsp chopped fresh basil or 1 tsp dry
- 1 slice white bread, crumbled
- 2 tbsp heavy cream
- 4 bone in center pork loin chops, 1 to 1 1/2 inches thick
- 1/2 tbsp butter
- 1/2 tbsp vegetable oil
Heat olive oil in a small skillet over medium heat.
Add onion, garlic and salt and ground black pepper to taste. Cook 5 minutes to soften the onion a bit. Remove to a bowl and add the dried fruit, basil, crumbled bread and cream. Mix together with a forkk to make the stuffing. With a sharp paring knife, cut the excess fat and cut pockets in the pork chops. Make the cut parallel to the cutting board in the middle of the meat and cut almost to the bone. Fill the chops with the stuffing and close with toothpicks. Season with salt and pepper to taste. In a large skillet heat butter and vegetable oil over high heat. Place the stuffed chops in the pan and brown for 1 minute on each side. Reduce the heat to low, cover the pan, and cook the chops for 5 minutes more on each side if 1 inch or 7 minutes if more the 1 1/2 inch thick. Remove to plates. Increase the heat to high to reduce the pan juices if you like. Spoon the pan juices over the chops and serve.
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