Recipes

Pairs Well With

• Zinfandel

Serves 1-2

Ingredients

1 Bone-in pork chop, 2” thick

Salt & Pepper

Olive Oil

3/8 cup butter (if you have leftover stuffing just use that or make your own with these ingredients

1/2+ cup chopped celery

1/2+ cup diced onion

3-4 cups dry bread cubes

3/4 Tbsp poultry seasoning - mix of sage, thyme, marjoram, rosemary, nutmeg, and black pepper

Salt

3/4 cup chicken stock

Preparation

Slice the pork chop in half almost to the bone so that it creates a pocket.  Sprinkle both sides with salt and pepper

Heat the oil in a Le Creuset casserole pan over medium heat. Sear the pork chop on both sides until golden brown. Remove the pork chop to a plate.

Preheat the oven to 350 degrees F

If using stuffing already made skip to the next step.

In the same pan, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes. In a large bowl, combine the bread cubes, onion mixture, seasonings, salt, pepper and stock. Mix well.

Stuff each pork chop so that it fills the pocket and also sticks out a little bit. This will give the pork chop a pretty look!

Place the pork chops back in the casserole pan and arrange the remaining stuffing around the pork chops.

Bake for about 25-35 minutes or until the internal temperature of the pork reaches 145 degrees F

Allow the pork chops to rest for 3-4 minutes, and serve with Pedroncelli Pinot Noir. Sent in by Pedroncelli wine club member Arthur.