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unsalted butter stalks celery scallions cranberries fresh sage Bread chicken broth parsley kosher salt center heavy cream
Viewed: 32 - Published at: 2 years agoIngredients
- 3 tablespoons unsalted butter
- 2 stalks celery, finely diced
- 3/4 cup chopped scallions
- 3/4 cup dried cranberries
- 2 teaspoons chopped fresh sage
- 4 slices potato bread, cubed (about 2 1/2 cups)
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 bone-in center-cut pork chops (about 3 pounds)
- 3 tablespoons heavy cream
Method
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
- Add the celery and scallions and cook until slightly softened, 2 minutes.
- Add the cranberries and sage and cook 2 minutes.
- Add the bread and cook, stirring occasionally, 2 minutes.
- Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute.
- Season with salt and pepper; transfer to a bowl.
- Wipe out the skillet.
- Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
- Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
- Melt 1 tablespoon butter in the skillet over medium-high heat.
- Add the chops and cook until golden brown, 2 minutes per side.
- Add 1/2 cup chicken broth; reduce the heat to medium low.
- Cover and cook until the chops are cooked through, about 5 more minutes.
- Transfer to plates.
- Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high.
- Simmer, stirring, until slightly thickened, about 2 minutes.
- Stir in the remaining 1 tablespoon butter.
- Season with salt and pepper and pour over the chops.
- Per serving: Calories 565; Fat 34 g (Saturated 16 g); Cholesterol 168 mg; Sodium 328 mg; Carbohydrate 21 g; Fiber 2 g; Protein 41 g
- Photograph by Christopher Testani
