- Special Pricing
Juices from the browned pork chops seep into the bread pudding, flavoring it as it bakes. We used one-inch-thick chops here. If yours are thicker, put them in the oven sooner rather than cooking the bread pudding longer, so the eggs don't curdle.
Pork and mushrooms each have an incredible affinity for pinot noir, so this combination of the two makes for an easy choice. Favor a slightly earthy French Burgundy over its fruitier brethren from other countries. A premier cru wine offers complexity and concentrated fruit flavor; a village-level wine will be lighter and simpler.
- 2 tablespoons butter
- 1 onion, chopped
- 1 rib celery, chopped
- 3/4 pound mushrooms, cut into thin slices
- 1 teaspoon dried thyme
- 1/2 pound baguette (or other crusty bread), cut into 1/2-inch cubes (about 1 quart)
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh-ground black pepper, divided
- 1 1/3 cups canned low-sodium chicken broth or homemade stock
- 3 eggs, beaten to mix
- 2/3 cup half and half
- 1 tablespoon cooking oil
- 4 center-cut pork chops, about 1-inch thick (about 2 pounds in all)
Heat the oven to 325 degrees F. Butter a 9 x 13-inch baking dish or a gratin dish of similar size. In a large nonstick frying pan, melt the butter over moderately low heat. Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes. Increase the heat to moderately high. Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes. Remove the pan from the heat. Stir in the bread cubes, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the mixture to the prepared baking dish.
Stir together the broth, eggs and half-and-half. Pour the mixture evenly over the mushrooms and bread. Put the dish in the lower third of the oven and bake for 25 minutes.
Meanwhile, heat the oil in the frying pan over moderate heat. Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops. Add the chops to the pan and brown, about 3 minutes per side. Remove the chops from the pan. Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top. Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes longer.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
793 calories; 35g total fat; 333mg cholesterol; 1205mg sodium; 52g carbohydrates; 6g fiber; 65g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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