Recipe information
Yield
serves 4
Ingredients
Preparation
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.
