Double-Cut Pork Chop With Walnut Stuffing

Serving Size: 2

2 Pork chops -, 12 oz ea
=== STUFFING ===
1/4 cup Cream cheese, softened at
room temperature
1/4 cup Dried apricots, thinly sliced
1/3 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

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
Formatted by Nancy Berry -

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/