Sicilian Stuffed Pork Chops
rec.food.recipes/Glenn Spencer (2002)
Serves 4

Pork chops of all kinds will stay moist and juicy when braised in liquid in a tightly covered pan. Maintain a gentle simmer for tender chops.

12 oz Swiss chard
1 1/4 Tbsp olive oil
1 garlic clove, minced
1/4 cup raisins
2 Tbsp pine nuts, toasted and chopped
salt
4 pork loin chops, each 1 1/2 inches thick (about 10 oz each)
1/4 tsp ground black pepper
1 cup reduced-sodium chicken broth
1/3 cup dry white wine

Finely slice Swiss chard. In 2-quart saucepan, heat Swiss chard and 1-inch water to boiling over high heat. Cover and cook 5 minutes. Drain, pressing hard to squeeze out excess liquid.

In same saucepan, heat 1 tsp oil over medium heat. Add garlic and cook 30 seconds; remove from heat. Stir in chard, raisins, pine nuts, and 1/4 tsp salt.

Cut a pocket from rib side of each chop, inserting knife near bone slice parallel to surface, widening pocket as you go. Do not cut through to edge.

Fill pockets with chard stuffing, gently press closed. Pat chops dry with paper towels Sprinkle with pepper and 1/4 tsp salt.

In 12-inch skillet, heat remaining oil over medium high heat. Add chops to skillet. Cook until browned on both sides. Add broth and wine, heat to boiling. Reduce heat to low, cover and simmer 1 hour, or until chops are tender.

Transfer chops to platter, keep warm. Increase heat to high. Boil pan juices until reduced to 3/4 cup. Serve chops with juices poured over.