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Duxbury Chops and Dressing

Meat.Bible's picture
  White bread 6 Cup (96 tbs), cubed
  Pork loin chops 6 , cut into 1 inch thickness
  Onion 1 , thinly sliced
  Butter 6 Tablespoon
  Chicken broth/Granulated chicken bouillon - 1 teaspoon 5 Ounce (1 sachet)
  Water 1 Cup (16 tbs)
  Cranberry orange relish 1⁄2 Cup (8 tbs)
  Canned mushrooms 1 , drained
  Salt 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Sage leaf 1⁄2 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon

1) Into a shallow pan, place the bread cubes and toast them in an oven of 350 F for 20 minutes till crispy golden
2) Using a knife, trim off the fat of the chops
3) Into a large frying pan, saute a little bit of the trimmings
4) Using a slotted spoon, remove the trimmings and discard
5) Into the drippings, saute the chops till browned evenly
6) Remove the chops using a slotted spoon
7) Into the frying pan, dab in the butter and sauce the onion and celery
8) Add in the chicken broth, water and the cranberry orange relish, mushrooms, salt, thyme, sage and pepper
9) Bring to a gentle simmer
10) Pour over the bread cubes, toss to moisten them evenly
10) Into a greased baking pan, of 13 x 9 x 2, spoon little of the chicken broth
11) In a single layer arrange the chops
12) Bake in a preheated oven of 350 F till the chops are cooked through
13) Remove the chops and serve along with the dressing spooned over

14) Serve the chops with some celery leaves onto 6 individual plates

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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Duxbury Chops And Dressing Recipe