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Yum Pinch - Smooth Stuffed Chops

Smooth Stuffed Chops

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For the stuffing:
Olive oil
1/4 cup sweet onion, diced
1/4 cup carrots, diced
1/4 cup celery, diced
1/2 teaspoon fresh thyme
1 cup wild rice
1 cup chicken broth
1/2 cup water
Salt and pepper, to taste
4 cooked bacon slices, crumbled
1/4 cup walnuts, chopped
For the pork:
2 bone-in, 1-inch-thick pork chops
1/2 teaspoon cayenne powder
Salt and pepper, to taste
Flour, for dredging
For the gravy:
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper, to taste

Heat a drizzle of olive oil in a pot. Add onion, carrot and celery and cook until softened. Add thyme and rice, then stir and cook for another minute. Add chicken broth, water, salt and pepper. Stir well, cover, and cook for 30 to 35 minutes or until the grains are tender. Mix in crumbled bacon and walnuts. Fluff with a fork and set aside.
Carefully cut a slit in each pork chop. Place some stuffing into each pork chop cavity, and pack it in well. Season the outside with cayenne, salt and pepper. Dredge to fully coat in flour.
Heat a drizzle of oil in a skillet on medium-high. Brown pork chops on all sides. Set aside.
In the same skillet, melt butter and whisk in flour. When the roux turns slightly brown, gradually pour in chicken broth while whisking. Occasionally stir until thickened. Add heavy cream, salt and pepper. Stir well and allow to thicken again.
Place pork chops back in the gravy, spoon it over the top, cover, and cook for another 10 minutes.

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