Amt    Ingredient
1     14-oz. hand-cut pork loin chop
to taste    salt and pepper
1 tbsp.    whole salted butter
1    4-oz. “Bread-Filling Hockey Puck” (recipe follows)
3 tbsp.    flour
3 tbsp.    olive oil
1 tsp.    minced shallots
3 ozs.    apple cider
2 tbsp.    homemade apple butter
1 tbsp.    whole salted butter

Procedure:
• Season the pork chop with salt and pepper.
• On the griddle, melt the whole butter and cook the bread-filling hockey puck until golden brown both sides. (Chef’s Note: It should be ready when the pork chop is finished, so they can be plated at the same time.)
• Dust the chop with flour.
• Heat a sauté pan with olive oil and sauté one side of the chop until golden brown. Turn chop over and place in a preheated oven at 400°F, until the other side is golden brown.
• Remove from oven and add the minced shallots to the pan. Sauté until translucent. Deglaze pan with apple cider, and reduce slightly.
• Add apple butter, reduce a bit more. Add whole butter to finish the sauce.
• To Plate: On a dinner plate, place the golden-brown bread-filling hockey puck down first. On top of that, place the chop. Pour the sauce over top and drizzle over plate. Serve.

For “Bread-Filling Hockey Puck”:
Amt    Ingredient
1 ea.     small onion, minced
½ lb.    butter, melted
2 loaves    bread or stale dinner rolls, diced small
1 tbsp.    parsley, chopped
3 ea.    eggs
¼ cup    whole milk
1 tsp.    poultry seasoning
to taste    salt and pepper
1 cup     chicken stock

Procedure:
• Sautee onions and butter until translucent. Add to bread cubes,
• Add the parsley, eggs, milk, poultry seasoning, S&P, and adjust consistency with the chicken stock
• Portion out 4-oz. portions (hockey puck) and freeze. Pull as needed.

Submitted by eric notter, executive chef/f&B Director, Lebanon (Pa.) country club