Ingredients
- 4 double-cut frenched pork loin chops, each about
;1 1/2 inches thick - Salt and freshly ground pepper, to taste
- 2 Tbs. dried currants
- Boiling water as needed
- 1/2 cup toasted fresh bread crumbs
- 1 Tbs. minced fresh oregano
- 2 Tbs. toasted pine nuts
- 3 Tbs. olive oil
Description
A Savory Stuffing Transforms Pork Chops Into A Dish That's Fit For Company. This Recipe Calls For Extra-thick Loin Chops, Which Are Cut From The Rib End Of The Loin And Are Exceptionally Succulent And Flavorful.
Williams-Sonoma
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