Braised Stuffed Pork Chops Cockaigne

Ingredients

• Hide ingredients for Italian Bread Crumb Stuffing 1 Italian Bread Crumb Stuffing (opens in new tab) Italian Bread Crumb Stuffing
  • 4 tablespoons (½ stick) butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups dry bread crumbs
  • ½ cup grated Parmesan (2 ounces)
  • ¼ cup finely chopped parsley
  • ½ teaspoon dried rosemary, crumbled
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 to 1 ½ cups chicken stock or broth, or as needed
  • (1 large egg, well beaten)
  • ½ cup chicken stock or broth

  Sub-recipe steps

  1. Melt in a small skillet over medium-high heat until the foam begins to subside: 4 tablespoons (½ stick) butter
  2. Add and cook, stirring, until tender but not browned, about 5 minutes: 1 medium onion, finely chopped
  3. Stir in and cook for 30 seconds: 2 garlic cloves, minced
  4. Transfer to a bowl and stir in: 2 cups dry bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley; ½ teaspoon dried rosemary, crumbled; ½ teaspoon dried sage; ½ teaspoon salt; ½ teaspoon black pepper
  5. Stir in, adding enough to make the stuffing just moist enough to hold together in a crumbly ball when squeezed firmly in your hand: 1 to 1 ½ cups chicken stock or broth, or as needed
  6. If baking as a dressing, add: (1 large egg, well beaten)
  7. Spoon the stuffing into the meat or vegetable case. For a dressing, transfer to the prepared baking dish and moisten with: ½ cup chicken stock or broth
  8. Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.
• 4 pork rib chops, about 1 ½ inches thick
• 1 tablespoon vegetable oil
• ¼ inch milk or chicken stock or broth
• Hide ingredients for (Basic Pan Gravy) 1 (Basic Pan Gravy) (opens in new tab) (Basic Pan Gravy)
  • Fat from the pan drippings or butter to make 2 tablespoons
  • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
  • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
  • Salt and black pepper
  • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
  • (Finely grated lemon zest or lemon juice)

  Sub-recipe steps

  1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
  2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
  3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
  4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
  5. Strain the gravy, if desired, and reheat before serving.
• Hide ingredients for (Cranberry Sauce) 1 (Cranberry Sauce) (opens in new tab) (Cranberry Sauce)
  • 4 cups cranberries (1 pound)
  • 2 cups water
  • 2 cups sugar
  • 1½ tablespoons lemon juice

  Sub-recipe steps

  1. Wash and pick over: 4 cups cranberries (1 pound)
  2. Place in a saucepan and add: 2 cups water
  3. Bring to a boil over medium-high heat, cover, reduce the heat, and simmer until the skins burst, 3 to 4 minutes. Put the berries through a food mill, or puree in a blender or food processor. Transfer the puree to a saucepan and stir in: 2 cups sugar; 1½ tablespoons lemon juice
  4. Bring to a rolling boil and immediately remove from the heat.
  5. JELLIED CRANBERRY SAUCE
  6. Proceed as for I and boil the sauce for an additional 5 minutes. Skim any scum or foam from the surface of the sauce and strain through a medium-mesh sieve into a 4-cup mold coated with cooking spray. Cover and refrigerate until firmly set, at least 4 hours or overnight. To unmold, submerge the bottom of the mold in warm water just long enough to encourage the sauce to release. Invert onto a serving plate.