Tuscan Pork Chops

Name: Tuscan Pork Chops
Yield: 2 portions
Ingredients: 2 thick center-cut pork chops (about 1½ pounds total); 1 tablespoon olive oil; ¼ cup diced fennel bulb; ¼ cup Chopped onion; 1 ounce prosciutto, slivered; ½ cup crumbled corn bread or corn muffin; ½ cup crumbled corn bread or corn muffin; Pinch of crumbled dried sage leaves; Pinch of crumbled dried thyme leaves; Freshly ground black pepper, to taste; ½ cup plus 2 tablespoons Berta’s Chicken Stock or canned broth; ½ cup plus 2 tablespoons Berta’s Chicken Stock or canned broth; 2 tablespoons unsalted butter; ¼ cup apple cider

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Instead of the expected bread stuffing, we’ve used corn bread and flavored it with fennel, sage, and thyme. Apple cider adds a crisp autumnal flavor to this dish.

Ingredients

2 thick center-cut pork chops (about 1½ pounds total)
1 tablespoon olive oil
¼ cup

Main course

Method

Cut a pocket in each chop: Insert the point of a small sharp knife into the flesh side of the chop. Make an internal horizontal cut in one direction without enlarging the outside opening. Remove the knife, and insert it again with the blade facing in the opposite direction. Make a second cut in the opposite direction without enlarging the opening.
Heat the oil