Ingredients
- 6 bone-in, 1-inch-thick loin chops
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 large clove garlic, minced
- 3 ½ cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds)
- ½ teaspoon caraway seeds
- 3 tablespoons finely chopped parsley
- Salt and pepper
- 1 large egg, lightly beaten with 3 tablespoons water
- 1 tablespoon flour
- ¾ cup chicken broth
- Nutritional Information
Nutritional analysis per serving (6 servings)
676 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 51 grams protein; 182 milligrams cholesterol; 627 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- 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 sauté 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.
1 hour
Dining and Cooking