posted by Mimi Hiller 01-17-100 1:45 PM
Stuffed Pork Chops Provencale
4 double-rib pork chops trimmed
Salt and ground pepper
2 tablespoons olive oil
1/2 cup dry white wine
Stuffing:
2 tablespoons olive oil
1 cup onion finely chopped
1 cup mushrooms chopped
1/4 teaspoon thyme, oregano, tarragon, and majoram
2 teaspoons chopped garlic
1/2 cup Italian parsley chopped
Salt and ground pepper
Fresh nutmeg
1 egg
2 cups dry bread cubes
1/4 teaspoon lemon juice
Preheat oven to 300° F.
Warm olive oil in frying pan. Add onions and cook gently until softened. Add mushrooms and sauté. Add herbs, lemon juice, salt, pepper, and nutmeg to taste. Empty into bowl and cool. Add egg and bread cubes. Mix.
Make a pouch in each chop with a small sharp knife. Season with salt and freshly ground pepper. Stuff chops with mixture. Sauté chops in heavy pan in olive oil until brown. Turn once.
Add wine. Cover and bake in 300°F oven until tender, about 25 minutes. Serve with chopped Italian parsley garnish.