In an effort to make sure I have a variety of meals for the week, I found this recipe while skimming through a cookbook that was published about ten years ago.
(who says newer things are always better? J )
I hadn’t really worked much with pork chops before, but this recipe set my mind at ease with its simplicity.
The recipe itself is written for only two portions. Also, since it just the recipe for the meat, I used mashed potatoes and gravy and mixed veggies for side dishes.
(The combination reminded us of Thanksgiving a bit!)
So with this dish being husband approved, I certainly want to share! Bon Appetite!
Stuffed Pork Chops
Preheat Oven: 350
Prep Time: 20ish minutes
Cook Time: 40-50 minutes
Ingredients
1 Tbs of chopped onion
2 Tbs of butter or margarine (divided)
3/4 cup of dry bread crumbs
2/3 cup of chicken broth (divided)
1 Tbs of minced fresh parsley or 1 tsp of dried parsley flakes
½ tsp of salt
½ tsp of paprika
½ tsp of rubbed sage
¼ tsp of pepper
¼ tsp of dried thyme
2 pork loin chops (1-1/4 inches thick)
Directions
1. In a skillet, saute celery leaves and onion in 1 tablespoon of butter until soft.
2. Remove from the heat; stir in bread crumbs 1/3 cup broth and the seasonings; mix well.
3. Cut a pocket in each pork shop by slicing from the fat side almost to the bone. Spoon about ½ cup of stuffing into each pocket. Secure with string or toothpicks.
4. Melt remaining butter in a skillet and brown the chops on both sides.
5. Place in a greased 11-in. x 7-in. x 2-in. baking dish; pour remaining broth over the chops. Cover and bake at 350 degrees for 40-50 minutes or until juices run clear.
6. Remove string or toothpicks before serving. Thicken pan juices if desired.
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Megan
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