Prep 20 mins
Cook 10 mins
I made this for my family, and they loved it! The original recipe called for a bit less raisins than I added (my amount is below), and I used a bit more butter than called for (my amount is also below). I served this with Asparagus Parmesan, and it was a very nice complement. We found this to be quick, and very tasty. From Martha Stewart Everyday Food. This is a very simple recipe to make. Enjoy!
- 4 slices whole wheat bread, cubed
- 1⁄3 cup raisins
- 1⁄4 cup parsley, chopped
- 1⁄3 cup butter, melted
- 1 tablespoon water
- 4 boneless pork loin chops, 3/4 inches thick
- brown sugar
- Preheat broiler with rack 4 inches from heat.
- Line a baking sheet with aluminum foil.
- In a bowl mix bread, raisins, parsley, butter, salt, and pepper and water.
- Mix gently.
- Cut a deep pocket in each pork chop and fill with stuffing.
- Place on baking sheet and press down lightly to flatten.
- Sprinkle with salt, pepper, and brown sugar to taste.
- Broil on one side until slightlly browned, about 8-10 minutes.
- *Can substitute other dried fruit like cranberries.
Followed previous comments with cranberries and an egg. Mine took about 15 minutes to be done, I also added some Italian Sessioning to give it a little stronger flavor. Served it with a Pear, walnut, salad with blasamic vinagerette. Overall very fally, good meal.
DELICIOUS!!! I used cranberries rather than raisins, couldn't resist adding diced onions, and couldn't stop myself from adding an egg to the stuffing rather than water. This stuffing is so good that my husband asked if we could have it again, and he's never even liked stuffing! Thank you for a wonderful pork chop recipe.