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 c whole wheat pastry flour
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp olive oil
- 1/4 c 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
- 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 at 350 degrees F for 30 minutes, until center is no longer pink and internal temperature reaches 145 degrees F. Serve.