Ingredients

serves 4

　　1 cup cubed (3/8 inch) rustic bread without crusts

　　1 tablespoon unsalted butter

　　1/4 cup olive oil

　　1/2 cup finely chopped onion

　　3/4 cup finely chopped celery

　　1/4 cup plus 1 tablespoon mixed chopped parsley and thyme

　　2 1/4 teaspoons ground coriander

　　1/2 cup plus 3 tablespoons chicken stock

　　Coarse salt and freshly ground pepper

　　4 bone-in pork chops (9 ounces each), cut horizontally to the bone

　　2 garlic cloves, minced

　　1/4 cup dry sherry

　　

Step 1

Preheat the oven to 350°F. Toast the bread cubes on a baking sheet until golden, about 7 minutes. Heat the butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook the onion, stirring, until soft, about 3 minutes. Add the celery; cook 1 minute. Transfer to a bowl. Reserve the skillet. Toss the bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with the onion mixture. Season with salt and pepper.

　　

Step 2

Stuff the chops. Using a fork, mix and mash the garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto the pork. Heat 2 tablespoons oil in the skillet over medium-high heat. Cook the pork until golden brown, 2 to 3 minutes; flip, and transfer the skillet to the oven. Cook until the pork registers 155°F, about 15 minutes. Transfer to a plate; cover.

　　

Step 3

Add the sherry and 1/2 cup stock to the skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.