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.
Great job Michele, these sound fantastic! I bet they were really moist.
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