Friday Night's New Recipe

Dear Martha thanks so much for the recipe! Apparently Brian has got a little weary of the 15 or so old standbys in the recipe box and now that i have a kitchen to cook in, i guess its time to get to it! I don't cook a lot with pork... its just not my favorite thing in the world... wait, unless its drowned in bbq sauce, smoked, made into sausage or hotdogs... do pork rinds count? ok so well i do like pork but chops are hard for me... what do you do with those? mine are always tough and bland :( dearest Martha spiced these chops right up! and Brian gave them 2 thumbs up and with his mouth full gave me permission to cook them anytime i want ;) i was a little overwhelmed by the coriander, myself... i was surprised to find that cilantro and coriander come from the same plant, i don't like cilantro either- ha! coriander is too sweet maybe? or floral? its edible but just not my cup of tea (unless its in masala chai and then i definitely don't mind the coriander)

Pork Chops with Herb Stuffing

     

Prep: 15 minutes
Total: 40 minutes

INGREDIENTS

Serves 4

• 1 cup cubed (3/8 inch) rustic bread, without crusts
• 1 tablespoon unsalted butter, and 1/4 cup olive oil
• 1/2 cup finely chopped onion, and 3/4 cup chopped celery
• 1/4 cup plus one tablespoon mixed chopped parsley and thyme
• 2 1/4 teaspoons ground coriander
• 1/2 cup plus 3 tablespoons chicken stock
• Coarse salt and freshly ground pepper
• 4 bone-in pork chops (9 ounces each), cut horizontally to the bone
• 2 garlic cloves, minced
• 1/4 cup dry sherry

          Directions

1. Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
2. Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
3. Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork