1/3 c Minced onion
1/3 c Minced green bell pepper
3 tb Unsalted butter
1 c Finely chopped fruitcake
Four 1-inch-thick rib pork
-chops
1 tb Vegetable oil
In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of
butter over moderately low heat, stirring, until the vegetables are
softened, stir in the fruitcake and salt and pepper to taste, and let the
stuffing cool. With a sharp paring knife make a 1-inch-long horizontal
incision along the side of each chop and cut a deep, wide pocket in the
chop. Fill the chops with the stuffing and close the openings with wooden
picks. Pat the chops dry with paper towels and season them with salt and
pepper.
In a heavy ovenproof skillet (preferably cast-iron) heat the remaining 1
tablespoon butter and the oil over moderately high heat until the foam
subsides and in the fat brown the pork chops. Add 1/4 cup water, bake the
chops, covered, in the middle of a preheated 350F. oven, turning them once,
for 30 minutes, and transfer them to plates. On top of the stove boil the
pan juices until they are reduced to about 1/3 cup, strain them through a
sieve into a bowl, and spoon them over the chops.
Serves 4.
Yields
1 servings