Ingredients

6 Tbs (90 ml) butter or margarine 1/2 lb (250 g) mushrooms, thinly sliced 1 small yellow onion, finely chopped 1/4 cup (60 ml) finely chopped celery 1 cup (250 ml) dry bread crumbs 1/2 cup (125 ml) chopped fresh parsley 1/4 cup (60 ml) chopped fresh chives 1 Tbs (15 ml) chopped fresh tarragon 1/4 cup (60 ml) chopped prunes, apricots, figs, or other dried fruit Salt and freshly ground pepper to taste 4 to 6 double-rib pork chops, with a pocket cut in the middle 1 cup dry white wine, chicken stock, or water Melt 4 tablespoons (60 ml) of the butter in a large heavy skillet over moderate heat. Add the mushrooms, onion, and celery and cook until the onion is translucent. Add the bread crumbs, the herbs, dried fruit, salt, and pepper, and stir to combine. Set the stuffing aside. Season the pork chops inside and out with salt and pepper. Stuff the mushroom mixture loosely into the pockets and fasten with a toothpick or two. Heat the remaining butter in a large heavy skillet over high heat and brown the chops on both sides. Reduce the heat to low, add the liquid to the skillet, and simmer covered until the chops are tender, about 1 hour. Serves 4 to 6

Description

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