Pork Chops With Rye-Bread Stuffing
Ingredients
- 6 bone-in, 1-inch-thick loin chops ⓘ
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 large clove garlic, minced ⓘ
- 3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds) ⓘ
- 1/2 teaspoon caraway seeds ⓘ
- 3 tablespoons finely chopped parsley ⓘ
- Salt and pepper ⓘ
- 1 large egg, lightly beaten with 3 tablespoons water ⓘ
- 1 tablespoon flour ⓘ
- 3/4 cup chicken broth ⓘ
Instructions
- Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
- Preheat the oven to 350 degrees.
- In a saute pan, melt 2 tablespoons butter over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper.
- Add the beaten egg and mix with a fork until blended.
- Fill the chops with the stuffing, then seal the pockets with toothpicks.
- Season on all sides with salt and pepper.
- Arrange in a braising pan or other shallow baking dish fitted with a lid.
- Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
- Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes.
- Transfer to a serving platter and keep warm.
- Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze.
- Add the remaining tablespoon butter.
- Stir in the flour and cook for 1 minute.
- Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain.
- Season to taste.
- Serve the pork chops with the sauce.
Nutrition & Diet Analysis (per serving)
662
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).