Stuffed Pork Chops

Name: Stuffed Pork Chops
Yield: 4
Ingredients: Four 1-inch-thick; 10-ounce rib pork chops, trimmed of most fat; 2 tablespoons extra-virgin olive oil; 1 pound Swiss chard or rainbow chard, stemmed, cleaned and coarsely chopped (8 cups); 1/4 teaspoon kosher salt; 1 link (3 ounces) cooked andouille sausage, cut into 1/2-inch pieces; One 4-inch piece French baguette, cut into 1/2-inch cubes (2 cups); 1/2 cup freshly grated Parmigiano-Reggiano cheese; 2 large cloves garlic, sliced thin; 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 3/4 cup homemade or no-salt-added chicken broth

Stuffed Pork Chops was pinched from <a href="http://www.washingtonpost.com/recipes/stuffed-pork-chops/13911/" target="_blank" rel="noopener">www.washingtonpost.com.</a>

"The only side dish you need here is served right inside the meat, but feel free to offer a simple green salad on the side...."

INGREDIENTS

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Four 1-inch-thick

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10-ounce rib pork chops, trimmed of most fat

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2 tablespoons extra-virgin olive oil

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1 pound Swiss chard or rainbow chard, stemmed, cleaned and coarsely chopped (8 cups)

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1/4 teaspoon kosher salt

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1 link (3 ounces) cooked andouille sausage, cut into 1/2-inch pieces

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One 4-inch piece French baguette, cut into 1/2-inch cubes (2 cups)

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1/2 cup freshly grated Parmigiano-Reggiano cheese

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2 large cloves garlic, sliced thin

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1/2 teaspoon dried oregano

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1/2 teaspoon freshly ground black pepper

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3/4 cup homemade or no-salt-added chicken broth

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