Stuffed Pork Chops

Stuffed Pork Chops

1 tablespoon butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 cups coarse breadcrumbs
1 egg, beaten
1/4 teaspoon salt
1/2 teaspoon sage
Milk (just enough to moisten stuffing)
4 (1 1/2-inch thick) pork chops, with a pocket cut in center
Oil for pan frying

Preheat oven to 325 degrees. Melt butter in a small skillet. Add celery and onion; saute until tender. In a large bowl, combine breadcrumbs, egg, salt and sage; stir in onion and celery. Add just enough milk to moisten stuffing mixture. Fill chops with stuffing and fasten with a toothpick. Add enough oil to cover bottom of pan. Fry chops, working in batches of 2, just until well-seared on outside (they will not be cooked through). Place in a baking dish. Any stuffing you have left-over can be placed around sides and between chops. Bake 1 hour, covered. Uncover and bake an additional 20 minutes. Stuffed Pork Chops Recipe serves 4.


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