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Pâté de Foie- and Olive-stuffed Pork Chops https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-farcies-pate-foie-olives-5720.jpg PT10M PT15M PT25M
In a bowl, combine pâté de foie with olives, tarragon and pepper. Set aside.Preheat oven to 325°F (170°C).Put some stuffing in the centre of each pork chop.Close chops with toothpicks.In an ovenproof skillet, melt butter with oil over medium-high heat.Brown chops 1 minute per side.Finish in oven for 15 minutes.Serve with a tossed salad.
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3 oz (100 kg) pâté de foie, finely diced 1/4 cup (60 mL) chopped pitted black olives 1 Tbsp. (15 mL) chopped fresh tarragon freshly ground pepper to taste 4 butterfly pork chops 1 Tbsp. (15 mL) butter 2 Tbsp. (30 mL) vegetable oil
Pâté de Foie- and Olive-stuffed Pork Chops

Pâté de Foie- and Olive-stuffed Pork Chops

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

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Ingredients

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  • 3 oz
    (100 kg)
    pâté de foie, finely diced
  • 1/4 cup
    (60 mL)
    chopped pitted black olives
  • 1 Tbsp.
    (15 mL)
    chopped fresh tarragon

  • freshly ground pepper to taste
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  • 4
    butterfly pork chops
  • 1 Tbsp.
    (15 mL)
    butter
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  • 2 Tbsp.
    (30 mL)
    vegetable oil
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Preparation

In a bowl, combine pâté de foie with olives, tarragon and pepper. Set aside.

Preheat oven to 325°F (170°C).

Put some stuffing in the centre of each pork chop.

Close chops with toothpicks.

In an ovenproof skillet, melt butter with oil over medium-high heat.

Brown chops 1 minute per side.

Finish in oven for 15 minutes.

Serve with a tossed salad.

Source : Metro

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Gluten-free recipes

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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