Pork Chops with Pecan Corn Bread Dressing and Cider Gravy

Pork Chops with Pecan Corn Bread Dressing and Cider Gravy
Photo by Rita Maas

Ingredients

  • 2 cups chicken broth
  • 1 cup pecans
  • 1/8 teaspoon black pepper
  • 1 ½ teaspoons fresh sage
  • 3 tablespoons fresh flat-leaf parsley
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • + 9 more ingredients
    • 6 1-inch-thick rib pork chops
    • 2/3 cup unfiltered apple cider
    • 1 tablespoon cornstarch
    • 1 celery rib
    • 4 ½ cups corn bread
    • 1 medium onion
    • 1 medium green bell pepper
    • 2 tablespoons unsalted butter
    • ¼ pound fresh shiitakes

Preheat oven to 325°F. Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven. Increase oven temperature to 375°F. Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirrin...

View full recipe at Epicurious

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