Pork Chops With Shallot Stuffing
|Olive oil||6 Tablespoon (Divided)|
|Minced shallots||1 Pound (1 1/2 Cups)|
|Dried oregano leaves/4 tablespoons chopped fresh oregano||1 Tablespoon|
|White wine/Chicken broth||1 Cup (16 tbs)|
|Shredded cheese||8 Ounce (2 Cups)|
|Pork loin chops||4 Pound (8 Chops, 3/4 Inch Thick, With Bone, Pockets Slit For Stuffing)|
|Flour||1⁄4 Cup (4 tbs)|
In 2 tablespoons olive oil, cook shallots and oregano, stirring until shallots are softened.
Add wine and cook 5 minutes or until liquid is reduced by half.
Remove from heat and stir in cheese.
Stuff mixture into pockets of pork chops, dividing mixture evenly.
Secure with wooden picks, if desired.
Dredge chops lightly in flour.
Heat 2 tablespoons oil in each of 2 large, heavy skillets.
Cook chops over medium-high heat 4 minutes on first side.
Reduce heat to medium.
Turn chops and cook second side 6 minutes or until done.
If stuffing comes out of chop, tuck back in with spatula.