Ingredients
2tbspbutter
1onion
1celery rib
¾lbmushrooms
1tspdried thyme
½lbbaguette,or other crusty bread
1tspsalt
½tspfresh ground black pepper
1cuplow-sodium chicken broth,canned, or homemade stock
3eggs
1cuphalf and half
1tbspcooking oil
4pork chops,center-cut
Preparation
Heat the oven to 325 degrees F.
Butter a 9×13-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 for about 3 minutes, stirring occasionally, until starting to soften.
Increase the heat to moderately high.
Add the mushrooms and thyme and cook for about 5 minutes until the mushrooms start to brown.
Remove the pan from the heat.
Stir in the bread cubes, ¾ teaspoon of the salt, and ¼ 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 salt and pepper over the pork chops.
Add the chops to the pan and brown for 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 for 10 to 15 minutes longer until the meat is done and the pudding is just set.
