Prep 20 mins
Cook 2 hrs
The savoury sour cream sauce makes this dish ... yummy! Depending on the size of your chops, the servings may vary from 6-8. Can't fit all of the stuffing? The size of your chops may not accomodate all of the stuffing, but extra stuffing makes a great side for another meal --- see the note in the recipe for details.
- 3 lbs pork chops (6-8 thick chops)
- 3 kaiser rolls, day old
- 4 ounces dried currants
- 1 bunch parsley
- 2 cups sour cream
- 2 tablespoons flour
- 2 apples (sour variety like granny smith)
- 4 ounces pitted prunes
- 1 egg
- 1 teaspoon ground cardamom
- 1 tablespoon butter
- salt and pepper
- 3 -5 sprigs fresh parsley (to garnish) (optional)
- Slice each pork chop open so that it forms a pouch.
- Rub salt and pepper generously into the meat.
- Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
- Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
- Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
- Divide the stuffing among the pork chops, filling each pouch.
- Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
- To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
- Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
- Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
- Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
- Remove the chops to a heated platter.
- If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
- If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
- Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
- Taste the sauce and add salt and pepper if necessary.
- Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
- Garnish with a sprig of fresh parsley, if desired.