How To Make Pork Chops with Mushroom Bread Pudding
The juices of the pork chops flavor the bread pudding in this recipe. The dish is completed with mushrooms, broth, and thyme.
- 1celery rib
- 1tspdried thyme
- ½lbbaguette,or other crusty bread
- ½tspfresh ground black pepper
- 1cuplow-sodium chicken broth,canned, or homemade stock
- 1cuphalf and half
- 1tbspcooking oil
- 4pork chops,center-cut
Heat the oven to 325 degrees F.
Butter a 9×13-inch baking dish or a gratin dish of similar size.
In a large nonstick frying pan, melt the butter over moderately low heat.
Add the onion and celery; cook for about 3 minutes, stirring occasionally, until starting to soften.
Increase the heat to moderately high.
Add the mushrooms and thyme and cook for about 5 minutes until the mushrooms start to brown.
Remove the pan from the heat.
Stir in the bread cubes, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper.
Transfer the mixture to the prepared baking dish.
Stir together the broth, eggs, and half-and-half.
Pour the mixture evenly over the mushrooms and bread.
Put the dish in the lower third of the oven and bake for 25 minutes.
Meanwhile, heat the oil in the frying pan over moderate heat.
Sprinkle the remaining salt and pepper over the pork chops.
Add the chops to the pan and brown for about 3 minutes per side.
Remove the chops from the pan.
Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top.
Return to the oven and cook for 10 to 15 minutes longer until the meat is done and the pudding is just set.
- Calories: 743.15kcal
- Fat: 39.35g
- Saturated Fat: 15.68g
- Trans Fat: 0.44g
- Monounsaturated Fat: 14.34g
- Polyunsaturated Fat: 5.16g
- Carbohydrates: 39.35g
- Fiber: 2.97g
- Sugar: 8.57g
- Protein: 57.51g
- Cholesterol: 294.93mg
- Sodium: 1135.24mg
- Calcium: 173.41mg
- Potassium: 1274.42mg
- Iron: 5.06mg
- Vitamin A: 165.60µg
- Vitamin C: 5.08mg
Have your own special recipe to share? Submit Your Recipe Today!