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Add a photoServings: 4
Ingredients
- 2 x Cloves garlic, chopped
- 4 x Double thick loin chops*
- 1 tsp Sage
- 1 tsp Oregano
- 1 tsp Rosemary
- 1/2 c. Fresh bread crumbs
- 1 Tbsp. Extra virgin olive oil, to 2 tbsp.
- 2 Tbsp. Minced green olives Salt and pepper
- 2 Tbsp. Extra virgin olive oil
- 1/3 c. Balsamic vinegar
- 1/3 c. Water
Directions
- *Note: Have the butcher cut a deep pocket in each chop for stuffing.
- Using your hands, rub the garlic all around the inside of the pockets in the pork chops. Mix the sage, oregano, and rosemary well with the bread crumbs. Add in some extra virgin olive oil to make it slightly moist. Do not make it too moist or possibly it will fall out of the pockets when cooking. Stuff some of the mix into each of the chops. Then make a pocket in the mix and put a quarter of the olives in each bread crumb pocket. Add in a little of the bread crumb mix to seal the pocket. Then close and seal the chops using two or possibly three toothpicks on each. Salt and pepper the chops. Heat 2 Tbsp. extra virgin olive oil in a heavy casserole and brown the chops on both sides. If there is no oil left in the casserole, add in another spoon or possibly two of oil to prevent sticking. Then cover the casserole and place in a 350'F oven for about 45 min or possibly till done. Test by piercing with a skewer-the juices should run clear. Remove and place on a hot platter. Put the casserole on the stove over medium heat, and pour in the balsamic vinegar and water, scraping the bits off the bottom. Heat for a few min until all the bits are mixed in. Taste the sauce for seasonings and if the vinegar taste is too strong, add in a little more water. This is not meant to be a gravy, but rather a bit of sauce to complement the meat. Pour over the chops, Serve with a green salad and a glass of red wine.
- Serves 4.
- For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 11-24-97; for the sauce, I reduced the vinegar mix by half then added a couple of Tbsp. of cream to make a richer gravy. Delicious dish!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 130 | 55% |
| Total Fat 14.59g | 18% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 135mg | 6% |
| Potassium 215mg | 6% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.04g | 3% |
| Protein 10.58g | 17% |
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