My dear friend, author of Ganache, gave me this recipe. We had been texting during her cooking this recipe. She raved and raved about it, and though I was unsure about the combination, I tried it. The recipe is quick and easy. When I made it, the kitchen smelled wonderful! The hubby loved it as well, and he is not always too excited about new recipes. I had been shopping for thanksgiving weekend ans was exhausted. I enjoyed cooking a small amount of time for something delicious and comforting. The recipe could be made with chicken or turkey breasts as well Hope you enjoy.
French Onion Pork Chops
Slightly Adapted from Alisha Donohoe
4 boneless pork chops
2 onions, thinly sliced
1 package stuffing (I used stove top)
1 1/2 cup chicken broth (in place of the water for the stove top, optional but very good)
1 cup mozerella, shredded
2 tablespoons pine nuts
2 tablespoons worcheshire sauce
1/4-1/2 cup red wine
Salt and pepper
Heat the olive oil in a skillet over medium high heat. Pat the pork chops dry and season with salt, pepper, Italian seasoning, and garlic powder. Place the pork chops in the skillet. Top with the sliced onions. Cook for about 3 minutes on each side (being careful to not over cook). When flipping the chops, keep them on the skillet surface to have a nice browning on both sides. Transfer to a plate after they are browner on both sides.
Meanwhile, bring the stock or water to a boil. Add the stuffing and pinenuts, and mix gently with a fork. Set aside.
Sauté the onions for about 2 minutes more. Add the wine and worcheshire sauce. Sauté until the onions have slightly caramelized scrapping up the brown bits on the bottom of the skillet.
Turn the heat down to low. Replace the chops back into the skillet spooning the onions on top. Spoon the stuffing around the chops and onions. Sprinkle the mozerella cheese in top. Cover, and heat until the cheese has melted.
Serve with the steamed vegetables.