In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add three of the chops to the pan and fry them for 5 minutes on each side or until they are well browned all over. Reduce the heat to moderately low and cook for 20 to 30 minutes or until they are thoroughly cooked and tender. With tongs, transfer the chops to a warmed serving plate. Keep warm while you cook the remaining chops in the same way, adding a little more butter and oil if necessary. (If you have two large frying-pans, cook all of the chops at the same time dividing the butter and oil between the two pans and adding a little more if necessary.)
Remove the pan from the heat and pour off and discard the fat.
Remove and discard the onion slices and the parsley stalks from the marinade. Pour the marinade and the cherries into the frying-pan and return it to moderate heat. Bring the mixture to the boil, stirring constantly. Remove the pan from the heat and pour the sauce over the pork chops. Serve immediately.
The delicate flavour of this dish is enhanced by Maitre d’Hotel Butter. Glazed carrots and button onions are an ideal accompaniment, together with a glass of chilled white wine.
4 double loin pork chops
1 tablespoon chopped fresh parsley
1 oz. fresh white breadcrumbs
½ teaspoon cayenne pepper .
½ teaspoon black pepper
2 teaspoon salt
1 oz. butter
1 small onion, finely chopped
1 garlic clove, crushed
2 oz. mushrooms, wiped clean and finely chopped
1 tablespoon vegetable oil
2 oz. Alaitre d’Hotel Butter, sliced
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
Place the pork chops flat on a wooden board. With a sharp knife, cut horizontal slits into the meaty part of the chops to make pockets. Set aside.
In a small bowl, combine the parsley, breadcrumbs, cayenne, black pepper and salt. Set aside.
In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the mushrooms and cook, stirring occasionally, for 3 minutes.
Remove the pan from the heat and, with a wooden spoon, stir the onion and mushroom mixture into the parsley mixture. Stir to blend.
Spoon the stuffing into the pockets in the chops until all the stuffing has been used. Close each pocket by pushing a cocktail stick through the two layers of meat. Place the chops in a large ovenproof casserole and brush them with the oil.
Cover the casserole and place it in the centre of the oven. Bake the chops for 1 hour. Uncover the casserole and continue cooking for a further 30 minuses.
Remove the casserole from the oven and remove and discard the cocktail sticks. Place the chops on a warmed serving dish, top them with slices of the maitre d’hotel butter and serve at once.