Stuffed Pork Chops with Rosemary, Sage, andDried Cherry
2 (6 – 8 ounce) boneless pork loin chops
2 slices toast, diced
¼ onion, diced
¼ cup dried cherries, chopped
¼ cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 sprigs rosemary, leaves finely diced
1 small bunch sage, leaves finely diced
2 cloves garlic, minced
½ cup white wine
¼ cup chicken stock
2 tablespoons grainy mustard
Squeeze of lemon
1 small shallot, finely diced
3 sprigs rosemary, leaves minced
1 tablespoon butter
Preheat the oven to 400 a half hour in advance.
For the stuffing, saute onions, garlic, and herbs until soft.
In a medium bowl, combine the diced toasted bread with the cooked onion, garlic, and herb mixture. Add the cherries, chicken broth, balsamic, mustard, and salt and pepper and toss.
With a sharp knife, slice a 'pocket' into the side of the chops. Be careful not to cut through to the other end of the chop. Also, make sure that the chop is intact on the sides to keep the stuffing in place.
Fill each chop with the stuffing, packing as much as you can into the chop while keeping it intact.
In a heavy bottom skillet, brown the chops over medium-high heat, about 3 minutes on the first side. Flip the chops to the other side, add the rest of the stuffing to the pan, and then move them to the oven and roast for about 10 - 14 minutes depending on the size.
Remove the chops and the stuffing from the pan and tent with foil to keep warm.
Heat the butter in the pan and saute shallots. Combine herbs, wine, grainy mustard, stock, and lemon juice. Deglaze the pan with the mixture. Let reduce about 4 – 5 minutes and pour on top of the chops. Serve immediately.