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| What You Need: |
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6 well-trimmed, center-cut loin pork chops, 1 inch thick, each chop slit on the side to create a pocket about 3 inches deep
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
½ cup finely chopped onion
½ cup finely chopped, scraped carrot
¼ teaspoon thyme
1 tablespoon flour
1 cup chicken stock, fresh or canned
STUFING
1½ cups fine, dry bread crumbs
¼ cup heavy cream
2 tablespoons butter
¼ cup finely chopped onion
¼ teaspoon finely chopped garlic
½ pound well-seasoned sausage meat
1/8 teaspoon thyme
3 tablespoons finely chopped parsley
Salt
Freshly ground black pepper
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| How To Cook: |
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1. To make the stuffing, combine the bread crumbs and cream in a small mixing bowl, and stir together to saturate the crumbs thoroughly. Over moderate heat, melt the 2 tablespoons of butter in an 8-inch skillet.
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2. When the foam subsides, add the onions, garlic and crumbled sausage meat. Stirring constantly, cook until the sausage has rendered most of its fat and has lightly browned.
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3. Scrape the contents of the pan into a sieve and let the excess fat drain through. Then combine the sausage meat mixture with the bread crumbs in the mixing bowl.
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4. Add the thyme and chopped parsley and mix together gently. Taste for seasoning. Add as much salt as you think it needs, and a little freshly ground pepper.
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5. Preheat the oven to 325°F. With a small spoon, pack as much of the stuffing as you can into the pork chop pockets and seal the openings with small skewers.
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6. Sprinkle the chops generously on both sides with salt and a few grindings of black pepper. Heat 4 tablespoons of oil over high heat in a 10- or 12-inch heavy skillet until a light haze forms over it.
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7. Add the chops and cook them on each side for about 3 minutes, regulating the heat so that they brown easily and quickly without burning. Remove them to a platter.
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8. Pour off all but a thin film of fat from the skillet and add the ½ cup of chopped onion, carrot and thyme. Cook over moderate heat for 5 to 8 minutes until the vegetables color lightly.
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9. Then mix in the tablespoon of flour, add the stock and bring it to a boil stirring constantly, cook until the stock thickens lightly. Place the browned chops, and any liquid which has accumulated around them, in this mixture.
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10. Cover tightly, and bake in the middle of the oven, basting occasionally with the pan juices, for 30 to 40 minutes, or until tender. To serve, arrange the chops on a heated platter and pour the sauce, strained or not, as you prefer, over them.
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