Wednesday, March 5, 2008

Stuffed Pork Chops with Garlic-Hoisin Sauce

America's Test Kitchen Family Cookbook

Stuffed Pork Chops
3T unsalted butter
1 onion, minced
1 rib celery, minced
1/2t salt
1T minced fresh parsley I used dried
2t minced fresh thyme
I used dried
2 garlic cloves, minced
2 slices high quality sandwich bread, cut into 1/4" cubes
2T heavy cream
1/8t pepper
4 bone in rib pork chops
1T vegetable oil

1. Melt the butter in a 12" skillet over medium heat. Add the onion, celery, andn salt. Cook until the vegetables are softened, about 5 minutes. Stir in the herbs and garlic and cook until fragrant, about 30 seconds. Transfer to a medium bowl and toss with the bread cubes, cream, and pepper. Mix, lightly pressing the mixture against the side of the bowl, until it comes together.
2. Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees. Cut a small pocket through the side of each chop and stuff with a quarter of the stuffing.
3. Heat the oil in a 12" skillet over medium-high heat until just smoking. Brown the chops on both sides, about 6 minutes, then transfer to a 9x13" baking dish (don't wash the skillet if making a pan sauce). bake until the center of the stuffing registers 135 degrees on an instant read thermometer, about 15 minutes, turning the chops over halfway through cooking.
4. Transfer the chops to a clean plate, tent with foil, and let rest until the pork reaches an internal temp of 145-150 degrees before serving, 5-10 minutes. If desired, use the browned bits left in the pan to make pan sauce.

Garlic-Hoisin Sauce

6 garlic cloves, minced
1T vegetable oil
1c low sodium chicken broth
1/2c hoisin sauce
3T red wine vinegar
1/8t red pepper flakes

Add the oil and garlic to the skillet and return to medium heat until fragrant, about 30 sec. Stir in the broth, hoisin, vinegar, red pepper, and any accumulated pork juice, scraping up any browned bits, and simmer until thickened, about 7 minutes. Spoon the sauce over the pork before serving.

This was pretty good. I used carrots instead of celery since I didn't have any celery around. The pork chops came out very tender, although the work involved really wasn't worth it. It was an hour of work, with really no breaks.

That said, the sauce was fantastic. I will definitely be making it again to put over pork chops... I'll just make the pork chops differently next time.

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