Pork Chops Americana
Recipe by Chef Michael Rooney
Preparation time: 30 minutes
Cooking time: 3 1/2 hours
6 double thick loin pork chops
3/4 cup all purpose flour
1-1/2 teaspoons salt, plus additional salt and pepper to taste
4 tablespoons vegetable oil
1-1/2 cups dry bread crumbs
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped
3 tablespoons butter, melted
1 tablespoon chopped parsley
1 tablespoon fresh or 1 teaspoon dried rosemary, crushed
1-1/2 cups chicken broth, plus some extra
Salt and pepper to taste (watch your salt!)
- Preheat the oven to 300F.
- Make a pocket in each chop with sharp knife.
- In a pie pan combine the flour and 1 1/2 tsp salt. Dredge the chops in it.
- In a large skillet, heat the oil over medium-low heat. Add the chops and brown on both sides very slowly, until golden, about 20 minutes; they will be pink inside. Set aside.
- Prepare the stuffing. Brown the breadcrumbs in a skillet over medium heat for a few minutes. Transfer to a medium bowl and add celery, onions, butter and parsley along with the rosemary. Moisten the stuffing mixture with chicken broth just enough to hold crumbs together. Season the mixture with salt and pepper.
- Fill the pockets of the pork chops with the stuffing and close each with a toothpick (they will only close partially, and some of stuffing will spill out, but that is all right).
- Place the pork chops in a 9 x 13 x 2 in baking pan and add 1 cup of chicken broth.
- Cover tightly with lid or foil and bake 3 hours, basting the chops every 45 minutes.
- Add more broth if the pan juices start to dry up; this will depend on the amount of fat in the chops.
Suggested wine pairings: Chardonnay, Tempranillo, Viognier