Directions

Saute the celery and shallots in the bacon fat until tender, then set aside to cool.

Combine the crumbled bacon, celery, shallots, cherries, cubed bread with chicken stock (don't not add all the stock at once, you want the stuffing to be a bit dry). Combine egg white with the stuffing mixture.

Cut a slit lengthwise through the middle of the pork chop.

Stuff the pork chops with about 1 ounce of stuffing, you may want to add more or less stuffing inside depending on the size of you pork chops.

Season both sides with salt and pepper.

Heat 2 tablespoons of olive in a large saute pan.

Sear the Pork chop on both sides.

When you flip the chops over place the pan in a 350 degree oven to finish cooking.

Sauce:

Soak cherries in port wine reduction for about 30 minutes.

Combine the cherries, wine, and chicken stock in a medium saute pan.

Simmer the sauce until it has slightly reduced.

Just before serving swirl in 1 tablespoon of butter.

Rice:

Heat 2 tablespoons of butter over medium heat.

Add rice once the butter is melted, toast the rice until it becomes golden brown.

Add 2 cups of chicken, red peppers and shallots.

Bring to a boil and reduce to a simmer until all the liquid has evaporated and the rice is tender.

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