1/4 cup heavy cream
2 tablespoons butter
1/4 cup finely chopped onions
1/4 teaspoon finely chopped garlic
1/2 pound lean sausage meat
1/8 teaspoon thyme
3 tablespoons finely chopped parsley
freshly ground black pepper
6 pork chops, thick, slit on the side 3 inches deep
4 tablespoons vegetable oil
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1/4 teaspoon thyme
1 tablespoon flour
1 cup chicken stock
MEAT DRESSING FOR FOWL, Optional
the stuffing, combine the bread crumbs and cream in a small mixing bowl
and stir together to saturate the crumbs thoroughly. Melt the butter
in an 8 inch skillet. Add the onions, garlic, and crumbled sausage meat.
Stir steadily and cook until; sausage has its fat rendered and is lightly
browned. Place contents in a sieve and push excess fat through the sieve.
Combine the mixture with the bread crumbs in the mixing bowl. Add the
thyme and chopped parsley and mix together gently. Add salt and pepper
oven to 325°. With a small spoon, pack as much of the stuffing as
you can into the pockets of the chops. and seal the openings with small
skewers. Season the pork chops with salt and pepper. Heat oil in large
pan and brown chop on both sides. for about 3 minutes on each side.
Remove to platter and pour most of browned fat from pan. Add onion,
carrot and thyme. Cook vegetables for 5 to 10 minutes until colored.
Mix in flour. Add stock and bring to a boil stirring constantly. Cook
until the stock thickens slightly. Place the browned chops and any liquor
which has accumulated with the chops into the mixture, Cover tightly
and bake at 325° for 30 to 40 minutes or until tender.
The meat dressing we use for turkey is an excellent optional dressing.