Pork Chops with Mushroom Bread Pudding

Pork Chops with Mushroom Bread Pudding
Photo by © Melanie Acevedo


  • 2 tablespoons butter
  • 2/3 cup half-and-half
  • ½ pound baguette (or other crusty bread), cut into 1/2-inch cubes (about 1 quart)
  • 1 tablespoon cooking oil
  • 1 1/3 cups canned low-sodium chicken broth or homemade stock
  • 1 rib celery, chopped
  • ½ teaspoon fresh-ground black pepper
  • + 6 more ingredients
    • 1 teaspoon salt
    • 1 teaspoon dried thyme
    • 3 eggs, beaten to mix
    • 4 center-cut pork chops, about 1-inch thick (about 2 pounds in all)
    • 1 onion, chopped
    • ¾ pound mushrooms, cut into thin slices

1. Heat the oven to 325°. Butter a 9-by-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...

View full recipe at My Recipes


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