(Bon Appetit, Oct. 1993)
(2 Servings)
4 1/2 inch thick boneless pork loin chops, trimmed
1tsp dried thyme
1 1/2 tablespoons unsalted butter
1/2 cup chopped onion
1/2 cup chopped peeled tart apple (such as Granny Smith)
3/4 cup corn bread stuffing mix, crushed
1/4 cup water
Preheat oven to 450F. Season pork with 1/2 tsp thyme, then salt
and pepper. Melt 1/2 tbs butter in heavy medium skillet over
medium high heat. Add pork chops to skillet; saute until cooked
through, about 3 minutes per side. Transfer pork chops to small
baking pan. Melt remaining 1 tbs butter in same skillet over
medium high heat. Add chopped onion and apple to skillet and
saute until beginning to soften, about 5 minutes. Add stuffing
mix, water and remaining 1/2 tsp thyme. Stir until water is
absorbed and stuffing is moist, about 30 seconds. Mound 1/4 of
stuffing on each pork ship. Bake until stuffins is crips and
beginning to brown, about 5 minutes.
--
Dean B. Reardon Univ. of Texas Health Sci. Center - Houston
Graduate School of Biomedical Sciences
M.D. Anderson Cancer Center
GSBS1063@utsph.sph.uth.tmc.edu or bi900@cleveland.Freenet.Edu
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