CreekCorner
03-08-2010, 03:04 AM
Stuffed Pork Chops
6 rib or loin pork chops, 1-inch thick with pocket (2½ lbs)
Stuffing;
¼ cup butter
½ cup chopped onions
½ cup chopped fresh mushrooms
1 egg, slightly beaten
1 cup dry breadcrumbs
2 tbsp chopped parsley
¼ tsp dried thyme leaves
½ tsp salt
1/8 tsp pepper
Make Stuffing: In medium skillet, in hot butter, saute onion and mushrooms until onion is tender, about 3 minutes. Remove from heat.
Combine onions and mushrooms with rest of stuffing ingredients; toss lightly to combine. Use to fill pockets in chops.
Fasten openings with wooden picks.
Preheat oven to 350 degrees.
In large skillet, slowly brown chops well on both sides, about 20 minutes all together. Remove chops to a 2-quart casserole. Sprinkle with thyme, salt and pepper (same amount as in stuffing except increase salt to 1 tsp).
Bake, covered, about 1¼ hours or until chops are tender. Before serving, remove wooden picks.
6 rib or loin pork chops, 1-inch thick with pocket (2½ lbs)
Stuffing;
¼ cup butter
½ cup chopped onions
½ cup chopped fresh mushrooms
1 egg, slightly beaten
1 cup dry breadcrumbs
2 tbsp chopped parsley
¼ tsp dried thyme leaves
½ tsp salt
1/8 tsp pepper
Make Stuffing: In medium skillet, in hot butter, saute onion and mushrooms until onion is tender, about 3 minutes. Remove from heat.
Combine onions and mushrooms with rest of stuffing ingredients; toss lightly to combine. Use to fill pockets in chops.
Fasten openings with wooden picks.
Preheat oven to 350 degrees.
In large skillet, slowly brown chops well on both sides, about 20 minutes all together. Remove chops to a 2-quart casserole. Sprinkle with thyme, salt and pepper (same amount as in stuffing except increase salt to 1 tsp).
Bake, covered, about 1¼ hours or until chops are tender. Before serving, remove wooden picks.