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Pâté de Foie- and Olive-stuffed Pork Chops
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-farcies-pate-foie-olives-5720.jpg
PT10M
PT15M
PT25M
In a bowl, combine pâté de foie with olives, tarragon and pepper. Set aside.Preheat oven to 325°F (170°C).Put some stuffing in the centre of each pork chop.Close chops with toothpicks.In an ovenproof skillet, melt butter with oil over medium-high heat.Brown chops 1 minute per side.Finish in oven for 15 minutes.Serve with a tossed salad.
4
Metro
2
2
3
1
3 oz (100 kg) pâté de foie, finely diced
1/4 cup (60 mL) chopped pitted black olives
1 Tbsp. (15 mL) chopped fresh tarragon
freshly ground pepper to taste
4 butterfly pork chops
1 Tbsp. (15 mL) butter
2 Tbsp. (30 mL) vegetable oil
Pâté de Foie- and Olive-stuffed Pork Chops
-
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Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
3 oz
(100 kg)pâté de foie, finely diced
-
1/4 cup
(60 mL)chopped pitted black olives
-
1 Tbsp.
(15 mL)chopped fresh tarragon
-
freshly ground pepper to taste
-
4
butterfly pork chops
-
1 Tbsp.
(15 mL)butter
-
2 Tbsp.
(30 mL)vegetable oil
Preparation
In a bowl, combine pâté de foie with olives, tarragon and pepper. Set aside.
Preheat oven to 325°F (170°C).
Put some stuffing in the centre of each pork chop.
Close chops with toothpicks.
In an ovenproof skillet, melt butter with oil over medium-high heat.
Brown chops 1 minute per side.
Finish in oven for 15 minutes.
Serve with a tossed salad.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
