STUFFED PORK CHOPS
 

STUFFED PORK CHOPS


2 tsp sugar
1 medium onion, sliced 1/4" thick
1 1/2 lbs. pork chops, 4 - 2" thick
2 Tbs. dijon mustard


1/4 cup pine nuts
1 tsp. sage
2 cups bread cubes
1 cup chicken (or vegetable) broth


Place a large, oven-proof fry pan in the oven and preheat to
450 degrees F. Slit a 3" pocket into each chop, leaving an inch
next to the bone at the top
and bottom uncut. Set aside. Sprinkle sugar over the bottom of
a small skillet. Turn the heat on low; when the sugar dissolves
and begins to color, 5 - 6 minutes, add the onions, stirring to
coat the slices with sugar. Cook until the onions turn caramel
colored (Watch closely because from caramel to black takes
about 45 seconds). Set aside.


Heat a small skillet on medium high. Add the pine nuts and,
stirring constantly, cook them until they are toasted. Remove
from the heat and put the nuts into a medium-sized mixing bowl.
Add the stuffing mix and the sage, and make stuffing according
to the package directions, using a bit less moisture than
called for. Cooking the pork chop adds moisture to the stuffing
inside. Open the pocket of each pork chop and put stuffing
inside loosely, not packed tight (or put stuffing between two
thinner chops). Brush each chop with Dijon over the top and
sides, including over the stuffing that shows.


Carefully, with a thick pot holder, remove the hot pan from the
oven, and place the chops in the pan, glaze side down. Brush
Dijon over the top and put the pan back into the oven. Cook
thick chops for 6 - 8 minutes and thin chops for 3 - 5. With
tongs or a spatula, turn the chops carefully so the stuffing
doesn't fall out. Cook the other side, the same amount of time.
Remove from the oven, and transfer the chops to a warmed
platter for 5 minutes to rest and reabsorb any juice they lose.
While they are resting, put the same fry pan on medium low
heat, pick out any pieces of stuffing that may have fallen out
of the chops, add 1/2 - 3/4 cup stock, and stirring constantly,
simmer until it is smooth and reduced by half, about 5 minutes.
If the chops have lost any juice, pour that into the sauce as
it simmers. While the stock is cooking, heat the caramelized
onions on top of the stove, in the oven, or in a microwave and
serve with sauce as desired on top of chops.


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