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  • Double Cut Pork Chop With Walnut Stuffing

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    Double Cut Pork Chop With Walnut Stuffing
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Pork chops - (12 ounce ea)
    • 1/4 c. Cream cheese softened at room temperature
    • 1/4 c. Dry apricots thinly sliced
    • 1/3 c. Walnuts minced
    • 1 Tbsp. Seasoned breadcrumbs
    • 1 Tbsp. Chopped fresh rosemary Salt and pepper
    • 2 c. Port wine
    • 1 x Rosemary sprig
    • 2 x Garlic cloves peeled, whole
    • 1 tsp Sugar
    • 1 tsp Arrowroot mixed with
    • 1 tsp Cool water

    Directions

    1. Cut a pocket into the pork chop. Combine stuffing ingredients and stuff chop with a thin, even layer. (Overstuffing will make cooking time too long.) Season with salt and pepper and place it in a warm oiled skillet. Cook till just browned, about three to four min per side.
    2. Preparation for the sauce: Place wines, rosemary, garlic cloves and sugar in saucepan. Reduce wine to about half a c. of liquid. Removes garlic cloves and rosemary and stir in arrowroot mix to thicken.
    3. Place chops in preheated 400 degree oven for three to four min or possibly till stuffing is warm. Remove finished chops from oven. Place chop on plate. Top with sauce.
    4. Serves 2.

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