STUFFED PORK CHOP WITH CHERRY PORT WINE SAUCE

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 35

Ingredients

  • Pork Chop:
  • 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
  • Salt T.T
  • White pepper T.T
  • Sauce:
  • 1 Cup Port wine reduction
  • 1/2 - 1 Cup of Chicken stock
  • 3 ounces Dried cherries, whole
  • 1 tablespoon butter
  • Rice Pilaf:
  • 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
  • Salt T.T
  • White pepper T.T

Directions

  • Pork Chop:
  • 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.
  • Sauce:
  • 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.
  • Rice:
  • 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.

Notes

Categories: Pork  Rice  Vegetable 

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