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“Great with a parsley mashed potato, and fresh asparagus”
1hr 15mins

Ingredients Nutrition

  • 10 thick pork chops (1/2 Lbs.)
  • 6 ounces onions (small dice)
  • 4 ounces celery (small dice)
  • 6 ounces butter, melted
  • 8 ounces breadcrumbs, preferably fresh but can use store bought (crushed)
  • 1 tablespoon fresh parsley
  • 8 ounces white stock (chicken is great with this)
  • 2 ounces olive oil
  • 1 quart demi-glace
  • salt, tt
  • pepper, tt


  1. Cut Pockets into the chops.
  2. Saute the celery and onion in 2oz. of butter until tender.
  3. Mix the celery, onions, and remaining butter with the bread crumbs, parsley, salt, pepper add stock to moisten the dressing.
  4. Taste, (adjust seasoning to your preference).
  5. Stuff mixture into each pork chop, seal the pockets with toothpicks and tie off with butcher's twine.
  6. In a Large pan, brown the stuffed chops well on each side in the olive oil.
  7. Add the demi-glaze, bring to a simmer, cover and place in a 325 degree oven, until tender. About 45 minutes.

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