Currant – Pecan Pork Chop Stuffing

Flavors / Smokes Used

Flavor / Smoke Usage Rate Description
Nat Roast FL RA09030-OS 0.5% By adding Nat Roast FL RA09030-OS into the stuffing before it is put into the pork chop, it will add a smooth and mouthwatering roast note as if the stuffing was baked by itself.

Ingredients

Ingredient OZ. LBS. GRAMS % WEIGHT
White Sandwich Bread 7.35 0.46 208.30 20.83
Sweet Marsala Wine 4.79 0.30 135.90 13.59
Dried Currants 1.81 0.11 51.40 5.14
Butter 1.08 0.07 30.60 3.06
Shallots, small diced 4.56 0.28 129.20 12.92
Celery, small diced 4.64 0.29 131.60 13.16
Sage, fresh, leaves, minced 0.02 0.00 0.70 0.07
Thyme, fresh, leaves, minced 0.03 0.00 0.90 0.09
Parsley, fresh, leaves, minced 0.36 0.02 10.10 1.01
Egg 2.37 0.15 67.30 6.73
Chicken Broth 5.49 0.34 155.50 15.55
Salt 0.11 0.01 3.20 0.32
Black Pepper, fine ground 0.06 0.00 1.80 0.18
Pecans, toasted, chopped 2.59 0.16 73.50 7.35
TOTALS 35.26 2.19 1000 100%

Preparation

  1. Heat the oven to 250oF. Spread the cubed bread in a single layer on a sheet pan and bake until thoroughly dried but not browned (about 30 minutes). 
  2. Bring the Marsala wine and currants to a boil in a sauce pan; once boiling, remove from heat, cover and set aside. Allow the currants to plump (about 5 minutes). Strain and set the currants aside. Reserve the Marsala wine.
  3. Heat the butter in a skillet over medium-high heat and sauté the shallots and celery until softened. Add the sage, thyme, parsley and reserved Marsala wine and cook until moisture has evaporated (about 1 minute). Set aside.
  4. Whisk the egg, chicken broth, salt, pepper and Red Arrow product in a large bowl. Add the bread cubes, currants, shallot and herb mixture and pecans. Toss gently until combined.   
  5. Arrange the stuffing in the pork chops and bake at 300°F until the pork chops reach an internal temperature of 160ºF.


Currant - Pecan Pork Chop Stuffing