Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow
photo by Breezytoo
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 double thick pork chops, bone in sliced with pocket (can be boneless)
- 7 slices bread (cubed or broken)
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 tablespoons butter
- 1 tablespoon water (optional if to dry)
- 1 teaspoon parsley (dried)
- 1 teaspoon salt
- 1⁄4 teaspoon sage (dried)
- 1⁄4 teaspoon pepper
- 1⁄4 cup water (or chicken, vegetable broth)
directions
- Preheat oven to 350 degrees Fahrenheit.
- Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
- Salt and pepper inside and out of chops. Set aside.
- Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
- Add parsley, sage, salt, and pepper.
- Add parsley mixture to bread and mix thoroughly, adding water as necessary.
- Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
- Stand on bone end and bake for 1 hour or until well done.
- Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.
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Reviews
-
These were sooo good. The only thing different I did was to brown the stuffed chops at high heat in my electric fry pan, then cover and cooked slowly until they were tender. (I don't currently have a oven.) The entire time they were cooking my 9 yr old granddaughter kept coming in and saying "Your dinner smells so good!" It was wonderful. The drippings were too good to waste so I made a nice sauce with them. Thanks Andi for a wonderful recipe.Made for Fall PAC 2011.
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RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.