Monday, April 8, 2013

Stuffed Pork Chops

I seem to have gotten away from my Sunday chicken dinners.  Last night I made something that I haven't made in a very long time and it was just as delicious as I remembered it.







Stuffed Pork Chops

2 double thick pork chops
1 cup day old bread crumbs (or shredded pieces)
1/2 tsp celery flakes
1 tsp parsley
1/4 tsp freshly ground pepper
1 tbsp onion, minced
1/2 tsp sage
salt to taste
1 cup chicken broth

In a medium sized bowl, combine the bread crumbs and spices. Add just enough of the chicken broth to it until it is all moistened. Reserve the remainder of the broth until later. Cut a 1 1/2" slit into the center of the pork chop and carefully cut out the rest of the inside without breaking through (this will mean less toothpicks that you have to use to hold it together). Stuff each chop and then secure with tooth picks. Brown in an oven proof frying pan on both sides, add remaining broth, cover with aluminum foil and put in at 350° oven and bake until the pork temperature reaches at least 145°. Remove toothpicks before serving.