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Herb Stuffed Pork Chops
6 Tbsp. butter or margarine
1/2 lb. mushrooms, thinly sliced
1 small yellow onion, finely chopped
1/4 cup finely chopped celery
1 cup dry bread crumbs
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 Tbsp. chopped fresh tarragon |
1/4 cup chopped prunes, apricots, figs, or
other dried fruit
Salt and freshly ground pepper to taste
4 to 6 double rib pork chops, with a pocket cut in the
middle
1 cup dry white wine, chicken stock, or water |
Melt 4 tablespoons of the butter in a large heavy skillet
over moderate heat. Add the mushrooms, onion, and celery and cook
until the onion is translucent.
Add the bread crumbs, the herbs, dried fruit, salt, and
pepper, and stir to combine. Set the stuffing aside.
Season the pork chops inside and out with salt and pepper.
Stuff the mushroom mixture loosely into the pockets and fasten with a toothpick
or two.
Heat the remaining butter in a large heavy skillet over
high heat and brown the chops on both sides. Reduce the heat to low,
add the liquid to the skillet, and simmer covered until the chops are tender,
about 1 hour.
Serves 4 to 6.
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