Serves 2
Ingredients:
- 2 thick center-cut pork chops, ¾ lb. each, with a pocket cut in each for stuffing
- 1 Tbsp. extra virgin olive oil
- 1 small onion, peeled and chopped
- ¼ cup fresh fennel bulb, diced
- 1 oz. prosciutto, finely chopped
- ½ cup crumbled cornbread
- ½ tsp. fresh sage, chopped
- ½ tsp. fresh thyme leaves
- ¾ cup chicken stock
- to taste sea salt and freshly ground black pepper
- 2 Tbsp. unsalted butter
- ¼ cup dry white wine
Instructions:
- Over medium heat, warm olive oil in a heavy skillet and sauté the onion and fennel for 3-4 minutes, until the onions are translucent;
- Add the prosciutto and sauté 2 minutes longer.
- Transfer the mixture to a bowl, add the cornbread, sage, thyme, and ½ cup of chicken stock; season to taste with sea salt and pepper.
- Fill each pocket in pork chops with the stuffing.
- Melt the butter in the skillet over medium-high heat, and brown the stuffed pork chops, about 2 minutes per side.
- Pour off any fat, and add the remaining chicken stock and white wine.
- Cover, and cook for 15 minutes.
- Serve immediately.
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