June 22, 2007

Dig into Stuffed Pork Chops!

You will love this savory, wonderful dish. The onions and wine really kick in a special flavor!

1 loaf bread
1 chopped medium onion
2 stalks chopped celery
1 1/2 sticks butter
Sprinkles of oregano
Salt and pepper
Tear or cut up bread and let it sit out to get a little stale. Saute onion and celery in butter, remove from heat and add bread, oregano, salt and pepper. Stir.

4 or 5 bone-in pork chops = 1 1/2" thick
White onions (we slice them and use rings or large-ish chunks)
Red wine (we use Cabernet Sauvignon)

On cutting board, cut chops in half horizontally, stopping before hitting the bone or the other side. Stuff chops with stuffing- just stuff 'em. You don't have to worry about toothpicks or twine.

Place some rings of onion in a shallow baking dish. Pour in enough wine to cover onions. Place chops in same dish. Toss a few more rings or pieces of onion on top and around chops. Pour more wine on top of that- to a little over 1/4 of the way up the pan. Once or twice as they cook, baste chops with the wine and onion. Bake at 350 for an hour or until chops are cooked through- I take them out when they reach 160 and let them sit for 10 minutes.

The chops are so big they don't need a large accompanying side dish, I usually make a simple salad or sauteed spinach to have with them. These are sooo good, wait until you smell them cooking! Try them- they're super easy and are also good reheated in the oven the next day if you save them in the cooking juices. Enjoy...and the eggs!


JB said...

looks great! i will definetly try these. I made bone-in pork chops too a couple nights ago. I will post pics on my blog - they just aren't as pretty as yours! They weren't stuffed. Other than that it is like we are leading parallel dinner lives!

Arties32 said...

That's funny! I think all pork chops are tasty, but there is something about the wine and onion that makes this stand out. It's really a great hot dish to dig into, hence the title of the post :)