Ingredients

4 each center cut pork chops 1 inch thick
1/4 C. pistachio nuts shelled, blanched
1/4 pound pork sausage
1/4 C. onion minced
1 C. mushroom sliced
1 Tbsp. garlic minced
3 Tbsp. parsley minced
1/2 tsp. marjoram
1/2 tsp. sage
1/4 C. fresh breadcrumbs
1/4 tsp. white pepper
1 each egg beaten
1 C. flour
1 Tbsp. unsalted butter
1 C. chicken broth unsalted

Cooking Instructions

Butterfly chops and pound briefly to tenderize without breaking. Heat sausage in a skillet, over a medium flame. Heat and stir for 6-8 minutes, until browned. Add onions and mushrooms, heat and stir for 1 minute. Add garlic, parsley, sage, marjoram, and breadcrumbs-mix well. Stir in pepper, pistachios, and 1 tsp. salt. Heat and stir for 2- 3 minutes. Remove from heat and allow to cool completely. Stir in beaten egg-mix well. Divide mixture evenly between chops and stuff into center. Close and secure with toothpicks. Dredge in flour and pat with your hands to remove excess. Season with salt and pepper. Heat butter in a skillet, over a moderately-high flame. Add chops and sauté for 10 minutes, turning once, until browned on all sides. Remove to a roasting pan. Bake at 350 degrees for 60 minutes. Meanwhile, deglaze skillet with 1/2 C. broth. Pour over chops, cover with foil. Bake at 350 degrees for 20 minutes. Turn chops to coat well, remove to a heated serving platter add remaining broth to the roasting pan. Heat and stir to dissolve the fond. Strain through a chinoise or cheesecloth. Pour over chops. Serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)