-
1
Heat the oven to 325.
-
2
Butter a 9-by-13-inch baking dish or a gratin dish of similar size.
-
3
In a large nonstick frying pan, melt the butter over moderately low heat.
-
4
Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes.
-
5
Increase the heat to moderately high.
-
6
Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes.
-
7
Remove the pan from the heat.
-
8
Stir in the bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
-
9
Transfer the mixture to the prepared baking dish.
-
10
Stir together the broth, eggs, and half-and-half.
-
11
Pour the mixture evenly over the mushrooms and bread.
-
12
Put the dish in the lower third of the oven and bake for 25 minutes.
-
13
Meanwhile, heat the oil in the frying pan over moderate heat.
-
14
Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops.
-
15
Add the chops to the pan and brown, about 3 minutes per side.
-
16
Remove the chops from the pan.
-
17
Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top.
-
18
Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes longer.
