Friday, October 19, 2007

Stuffed Pork Chops with Roasted Pears & Port Wine Sauce

I made this one up, so the proportions might not be very precise, but use your judgement, and you will be fine!

4 pork chops
1 C cornbread crumbs (see cornbread recipe below)
1/4 large onion, finely chopped
2 cloves garlic, minced
1 Tbs fresh thyme
3 Tbs olive oil
1/4 lb thinly sliced proscuitto
4 small pears, cut into wedges
1 C port or red wine
2 Tbs butter

Cut a pocket in each pork chop with a sharp knife. Mix together 1 Tbs olive oil with the cornbread crumbs, garlic, onion, and thyme, and stuff the mixture into each chop (you could also add half a pear, finely diced, for a little sweetness). Sprinkle both sides of the pork chops with pepper, wrap with proscuitto, and place in a skillet over high heat just to crisp each side. Add the pears to the pan and drizzle half the port over them. Move to the oven, and bake at 400 degrees for about 25-30 minutes.

Remove the meat and pears to a serving platter. Return the skillet to the stove top, add the butter and let melt. Add the wine and reduce until a sauce is formed. Pour over the pears and meat.

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