Ingredients: |
Ingredients: * 1 cup cubed (3/8 inch) rustic bread, without crusts
* 1 tablespoon unsalted butter
* 1/4 cup olive oil
* 1/2 cup finely chopped onion
* 3/4 cup chopped celery
* 1/4 cup plus one tablespoon mixed chopped parsley and thyme
* 2 1/4 teaspoons ground coriander
* 1/2 cup plus 3 tablespoons chicken stock
* Coarse salt and freshly ground pepper
* 4 bone-in pork chops (9 ounces each), cut horizontally to the bone
* 2 garlic cloves, minced
* 1/4 cup dry sherry
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Directions: |
Directions:Directions:
1) Preheat oven to 350 degrees.
2) Toast bread cubes on a baking sheet until golden, about 7 minutes.
3) Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.
4) Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet.
5) Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
6) Stuff chops.
7) Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork.
8) Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes.
9) Transfer to a plate; cover.
10) Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork. |
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