Pork Chops With Fruitcake Stuffing

1. 1

   In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of butter over moderately low heat, stirring, until the vegetables are softened, stir in the fruitcake and salt and pepper to taste, and let the stuffing cool.

2. 2

   With a sharp paring knife make a 1-inch-long horizontal incision along the side of each chop and cut a deep, wide pocket in the chop.

3. 3

   Fill the chops with the stuffing and close the openings with wooden picks.

4. 4

   Pat the chops dry with paper towels and season them with salt and pepper.

5. 5

   In a heavy ovenproof skillet (preferably cast-iron) heat the remaining 1 tablespoon butter and the oil over moderately high heat until the foam subsides and brown the pork chops.

6. 6

   Add 1/4 cup water, bake the chops, covered, in the middle of a preheated 350F oven, turning them once, for 30 minutes, and transfer them to plates.

7. 7

   On top of the stove boil the pan juices until they are reduced to about 1/3 cup, strain them through a sieve into a bowl, and spoon them over the chops.

* Per serving · 4 servings · Values may vary.