An unusual and tasty way to cook pork, Pork Chops with Pistachio Nut Stuffing may be accompanied by steamed cauli-flower, petits pois and sauteed potatoes.
6 double loin pork chops
2 tablespoons vegetable oil
Both Pork Chops with Mushrooms and Tomatoes and Pork Chops with Pistachio Nut Stuffing are super!
8 fl. oz. dry white wine
2 tablespoons double cream
1 tablespoon butter
2 bacon slices, chopped
1 small onion, finely chopped
1 garlic clove, crushed
2 chicken livers, chopped
1 tablespoon pistachio nuts, chopped
2 tablespoons fresh breadcrumbs
½ small egg, lightly beaten
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon brandy
First, make the stuffing. In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the bacon to the pan and fry for 5 minutes, or until it is crisp and has rendered most of its fat. Add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the chicken livers and cook for a further 2 minutes, stirring frequently.
Remove the pan from the heat. Stir in the pistachio nuts, breadcrumbs and egg. Season with the salt and pepper and stir in the brandy. Stir well until the mixture is thoroughly combined. Set aside.
Place the chops on a board. Using a sharp knife, cut horizontal slits into the meaty part of the chops to make pockets.
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.
In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the chops and fry them for 7 minutes on each side. Pour over the wine and, when it comes to the boil, reduce the heat to low. Cover the casserole and simmer for 1 hour or until the chops are thoroughly cooked and tender.
Remove the casserole from the heat. Using a slotted spoon, transfer the chops to a warmed serving dish. Remove and discard the cocktail sticks. Set aside and keep hot while you finish the sauce.
Return the casserole to the heat. In-crease the heat to high and bring the sauce to the boil. Reduce the heat to low and stir in the cream.
Cook the sauce for 30 seconds or until it is heated through.
Remove the casserole from the heat, pour the sauce over the chops and serve at once.