Prep 20 mins
Cook 1 hr 10 mins
These are the way I have made stuffed pork chops all my married life. I usually only serve one pork chop per person because they make a large serving. You can use either thick boneless pork chops or thick regular pork chops. I prefer using those with bones as I feel they give a richer moister flavor. I have given the recipe for one serving. Simply multiply the ingredients for as many people as you wish to serve. You don't have to sew the pocket shut if you do not wish...I just prefer this method since it retains all the stuffing better inside the meat and keeps the moisture inside as well. Sewing utensils: Button Thread or cooking cord and a large needle with a big eye.(You need strong thread so that it can be easily removed prior to serving.)
- 1 large pork chop (about 7" x 1-inch thick)
- 1⁄2 cup cubed dry bread
- 1⁄8 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄3 teaspoon ground sage
- 1⁄3 cup celery (finely chopped)
- 1⁄3 cup onion (finely chopped)
- 1 egg (well beaten)
- 1 tablespoon cold water
- Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
- Make a stuffing by adding the remaining ingredients in a bowl and mixing.
- Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
- Stuff the pork chop with all the stuffing.
- You can keep mounding it inside the pocket so that the the meat actually forms a mound.
- Thread a long piece of button thread or cooking cord through the large needle.
- Stick the needle through one side of the meat then through the other side and knot the thread.
- Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
- In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
- Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
- Serve with a nice green salad and a hot vegetable.
I sauteed the onions and celery before mixing the stuffing. After browning the chop I added about 1/2 cup beef broth to the skillet and let it simmer for 1 hour. It turned out tender and it was delicious. It's wonderful to have a single serving recipe this great! Made for My 3 Chefs. Thanks for posting Carrol.