2 boneless pork chops
1 Tbsp. + 1 tsp. olive oil
1/3 cup onion, diced
8 white mushrooms, sliced thinly
1/2 tsp. dried thyme
salt to taste
2 Tbsp. butter
1-1/2 cups diced day old bread
Milk, unmilk or stock to moisten the dressing
Trim fat from pork chops. Holding the pork chop on edge, cut a slit in the edge of the long side. Carefully enlarge the slit to make a pocket. Try to make the edges of the pocket as thin and even as possible.
To make the stuffing, put the oil in a pan large enough to hold all the ingredients. Sauté the onion for about two minutes. Add mushrooms and cook until they being to change color, another 3 minutes Add thyme and salt and sauté one minute more. Add butter. Turn the heat very low and add the bread, tossing to coat with the melted butter. Add sufficient milk or stock to moisten the dressing - you want the bread to soften and stick together thoroughly, but not to be gummy.
The Vegetarian Option
The same recipes works well with Veat breasts – thaw breasts according to package instructions. Stuffing should be a little drier than for pork chops. Cook until just browned, since Veat is already fully cooked.