I just couldn't wait any longer for Thanksgiving, I had to have some stuffing, so when I saw this recipe in Food Network magazine, I wanted to give it a try. This recipe is the perfect early Thanksgiving fake out without the stress. It was ready in about 40 minutes. First, I measured out my 1/4 cup of dried cranberries, separated my 3 tbsp butter and chopped up my celery, scallions, bread, and sage so it would all be ready when it was time to throw them in the skillet.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. I like my celery a little crunchy, but if you don't, cook it first alone with a little butter a little longer than everything else.
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| Chopped bread, scallions, celery, and sage. |
The bone in my pork chops was right in the middle of the chop so it was kind of impossible to stuff them. I attempted to cut slits in them, but it just wasn't happening. I decided I was going to have to put the stuffing on the top instead of in the middle. Salt and pepper both sides of your pork chops before you start to cook them.
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| Attempt to cut slits in my pork chops. |
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| Stuffing is ready! |
Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5-10 more minutes depending on how thick your cut of pork is. Transfer to plates and lightly cover with tin foil so they do not get cold.
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| Time to flip! |
Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. Stir in the remaining 1 tablespoon butter. Season with salt and pepper and pour over the chops.
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| Thanksgiving in my mouth! |
The original source for this recipe:
Ingredients
- 3 tablespoons unsalted butter
- 2 stalks celery, finely diced
- 3/4 cup chopped scallions
- 3/4 cup dried cranberries
- 2 teaspoons chopped fresh sage
- 4 slices potato bread, cubed (about 2 1/2 cups)
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 bone-in center-cut pork chops (about 3 pounds)
- 3 tablespoons heavy cream
Directions
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. Wipe out the skillet.
Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. Stir in the remaining 1 tablespoon butter. Season with salt and pepper and pour over the chops.
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