Stuffed Pork Chop with Cherry Port Wine Sauce
4 Thick cut pork chops
3 Slices of white bread
1 Stalk celery, thinly sliced
3 Strips of bacon
1 Shallot, diced
2 tablespoons Dried cherries, chopped
1/3 cup Chicken stock
2 tablespoons Olive oil
1 egg white
White pepper T.T
1 Cup Port wine reduction
1/2 - 1 Cup of Chicken stock
3 ounces Dried cherries, whole
1 tablespoon butter
1 Cup Long grain rice
2 Cups Chicken Stock
2 tablespoons butter
2 ounces Red bell pepper, diced
2 ounces Green peas
1 ounce shallot, chopped
2 ounces Flat Leaf Parsley, rough chop
White pepper T.T
Render Bacon in a saute pan, save the bacon fat and set bacon aside to cool, crumble once it has cooled.
Cut slices of bread into cubes, slice celery, chop shallots, chop dried cherries.
Saute the celery and shallots in the bacon fat until tender, then set aside to cool.
Combine the crumbled bacon, celery, shallots, cherries, cubed bread with chicken stock (don't not add all the stock at once, you want the stuffing to be a bit dry). Combine egg white with the stuffing mixture.
Cut a slit lengthwise through the middle of the pork chop.
Stuff the pork chops with about 1 ounce of stuffing, you may want to add more or less stuffing inside depending on the size of you pork chops.
Season both sides with salt and pepper.
Heat 2 tablespoons of olive in a large saute pan.
Sear the Pork chop on both sides.
When you flip the chops over place the pan in a 350 degree oven to finish cooking.
Soak cherries in port wine reduction for about 30 minutes.
Combine the cherries, wine, and chicken stock in a medium saute pan.
Simmer the sauce until it has slightly reduced.
Just before serving swirl in 1 tablespoon of butter.
Heat 2 tablespoons of butter over medium heat.
Add rice once the butter is melted, toast the rice until it becomes golden brown.
Add 2 cups of chicken, red peppers and shallots.
Bring to a boil and reduce to a simmer until all the liquid has evaporated and the rice is tender.
Add the peas and parsley after the liquid has evaporated.