PEAR & SAGE STUFFED PORK CHOPS
I’ve been a little behind in my magazine reading… bad for me, but good for you! I finally got around to making the Pear and Sage (I forgot the sage and they were oh so fabulous – whoops!) Stuffed Pork Chops from the December 2011 issue of Oxygen Magazine. I think that these are the best-tasting pork chops that I have EVER had! (Yes, I really said that – EVER!)
You cannot go wrong with this recipe! The sweet combination from the pears mixed with the onion and celery is absolutely amazing!Print
- 4 thick, boneless pork chops
- 1/4 cup whole wheat pastry flour
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp olive oil
- 1/4 cup yellow onion, chopped
- 1 stalk celery, minced
- 1 slice whole wheat bread, cubed
- 1 pear, cored and diced
- 1 tsp dried sage
- 1 tsp fresh rosemary, finely minced
- Cooking spray
- Preheat oven to 350 degrees Fahrenheit
- Trim away fat and cut a pocket into each chop
- Combine flour, salt, and pepper on a plate and dredge chops in flour mixture
- Sear chops to brown in a skillet sprayed with cooking oil, about 5 minutes on each side. Add some water to pan to deglaze and pull up any brown bits. Remove chops from the pan and set aside.
- Add oil to the pan and saute onion and celery. Add bread cubes, pear, sage and rosemary. Moisten with 2 tablespoons of water or more if needed.
- Stuff chops with cooked mixture. Place a toothpick in each cop to hold together.
- Place in a baking dish coated with cooking spray. Pour any residual liquid over chops, cover and bake for 30 minutes, until center is no longer pink and internal temperature reaches 145 degrees Fahrenheit.
- Category: Main Dish
- Method: Baked
- Cuisine: American