Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Tenderloin is the leanest cut of pork, but loin chops are not far behind—5-ounce ones have about 7 grams of fat each. The simple, earthy onion-shiitake stuffing helps keep the chops juicy. Plus: More Pork Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 350°. In a large ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion, scallions and garlic and cook over moderately high heat until just softened, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until tender and golden, about 7 minutes. Transfer to a bowl and add the parsley, thyme and rosemary; let cool slightly.

Step 2    

On a work surface, open the butterflied pork chops and season the inside with salt and pepper. Place a sage leaf on each side of each chop. Stuff with the mushroom mixture and close. Using four 8-inch lengths of kitchen string, tie up each pork chop across the middle.

Step 3    

Wipe out the skillet. Heat the remaining 2 tablespoons of oil until shimmering. Season the chops with salt and pepper; cook over high heat, turning once, until browned, about 6 minutes. Add the stock and bring to a simmer. Cover the skillet and bake the chops until cooked through, about 6 minutes. Transfer the chops to a plate and cover loosely with foil.

Step 4    

Return the skillet to high heat and cook until the liquid is slightly reduced, about 3 minutes. Untie the chops and transfer them to plates. Spoon the sauce on top and serve.

Chef's Notes

One Serving 324 cal, 21 gm fat, 4.1 gm saturated fat, 3.2 gm carb, 1 gm fiber.

You May Like