Consume Me

... a pork chop recipe, namely unstuffed pork chops from my mate Fitz.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Serves: 2

Ingredients:

• 2 inch thick pork chops
• 3 cups 1 inch cubes of day old bread
• 3 slices of bacon
• 1 cup chopped celery
• 1 cup chopped onion
• 5 fresh sage leaves
• 1 large apple
• 1 clove of garlic
• 1/2 cup pecan pieces
• 1 to 1/2 cup chicken broth

Directions:

1. Take the chops. Dust with herbs to taste (I use Emeril's Essence) and sear in a dry skillet for two to three minutes on a side and a minute on the edges.
2. Meanwhile, you'll be making dressing. Use day-old bread torn into about 1-inch cubes, or if you absolutely must, use dry cubes from somebody like Pepperidge Farm (but the day-old bread is best.) You'll want maybe 3 cups of this.
3. Fry up about 3 thick slices of bacon, remove it when it's done but not super-crispy. Leave the grease, you're still using it!
4. Take a cup of chopped celery and a cup of chopped onion, saute it in the same skillet until the onions are translucent.
5. Tear up about five fresh sage leaves, I use kitchen shears and cut 'em into about 1/4 inch pieces, add it to the mix. Feel free to add any other herbs you like at this point - parsley works well, so does a bit of thyme or rosemary.
6. Chop a large apple roughly into cubes - I like Cameo or Granny Smiths for this, though the flavors of each are quite different - use the Cameo if you want it sweeter. Don't peel it! Throw it in there with the onions and celery.
7. Use a garlic press and add a clove of garlic to the mix.
8. Then, add a half cup of pecan pieces.
9. Saute it a couple minutes longer, then add about a cup to a cup and a half of chicken broth (make it yourself, or just use Sweet Sue or Swanson's) and the bread.
10. Mix it up well, then put the works in a baking dish. Put the chops on top of it, and pop it in the oven for about half an hour at 375 degrees (you metric people are out of luck, I've got no idea). You can use a deep baking dish, or if you want to serve more than two chops you can make a bit more and use a wider, shallower dish.
11. The flavor of the dressing should permeate the chops pretty well, and the stuffing will stay very moist under the chops. Plus it's pretty easy. You can substitute pears for apples if you like, either works well.