Dontcha hate when your Netflix DVD is cracked straight through? This is the third time it's happened, which I guess isn't too bad when you consider that we've rented something like 150 movies from them. But still.
Well, at least dinner was superb, but I forgot to take a photo.
Rye-Stuffed Pork Chops with Apple-Thyme Pan Sauce
2 Tbsp + 1 tsp unsalted butter
1 cup rye bread, diced small (from about 2 slices)
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup dried apples, dicd
1 tsp minced fresh thyme leaves
1/4 cup chicken broth
1 Tbsp + 1 tsp apple cider vinegar
2 boneless center-cut pork chops
1 Tbsp olive oil
2 Tbsp shallots
1 tsp all-purpose flour
1/4 cup apple juice
1/4 cup dry white wine
Preheat oven to 400°.
Melt 1 tsp butter in an ovenproof skillet over medium-high heat and toast bread cubes until crisp; transfer to a bowl. In same skillet, melt 1 Tbsp butter over medium heat and saute onion, celery, and apples until soft; stir in thyme. Add vegetables to bread cubes in bowl; toss with broth and 1 Tbsp vinegar, and season with salt and pepper. Wipe out skillet.
With a small, sharp knife, make a 1-inch-wide slit on one side of each chop. Insert knife to the other side, but not all the way through. Sweeping the knife blade back and forth, carefully cut a large pocket. Fill each chop with about 1/3 of the stuffing.
Heat olive oil in same skillet over medium high heat and saute chops until brown on one side, about 3 minutes. Carefully turn them over, add extra stuffing to the pan, and transfer to the oven. Roast about 8 minutes, them remove chops and stuffing from the pan.
Melt 1 Tbsp butter in same skillet over medium heat and saute shallots. Add flour; cook 1 minutes. Deglaze pan with juice, wine, and 1 tsp vinegar; simmer until slightly thickened, 2-3 minutes. Season with salt and pepper, pour over chops and stuffing, and serve.
I think next time I'll double the stuffing and sauce. I served this with applesauce, but we didn't even really need it.