I found this on another dinner thread, I think I will try it tonight! Maybe in the crockpot... :chef:
Stuffed Pork Chops
4 pork chops for stuffing
***Stuffing ***
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup diced mushrooms (optional)
1/4 cup finely diced green bell peppers or red bell peppers
3 cloves garlic
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock or red wine or a combination or apple juice
----- OR if you are able to get some Boudain sausage ( cajun rice and ground pork) it's fully cooked.. just remove from casing, and stuff pork chops.. absolutely deeeelicious! It comes mild, which is spicy enough for me and hot, which I don't even want to think about ) If you can find this, then forget the other stuffing...
Prepare the stuffing: In a medium saucepan, melt the butter and sautee the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
2. Stir in parsley, thyme, salt, and pepper, mixing until well combined.
3. Toss with bread cubes gently.
4. Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
5. Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
6. Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
7. Sautee the porkchops in 2 tbsp butter for about 5 minutes per side, until browned.
8. Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
9. If there is any stuffing left over, you may mound it on top of the pork chops.
10. Preheat oven to 350 degrees F. Bake 25-30 min
Serve with apple sauce...and brown gravy or cream gravy... and mashed potatoes.. and stringbeans
__________________
:chef: Hilda
Stuffed Pork Chops
4 pork chops for stuffing
***Stuffing ***
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup diced mushrooms (optional)
1/4 cup finely diced green bell peppers or red bell peppers
3 cloves garlic
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock or red wine or a combination or apple juice
----- OR if you are able to get some Boudain sausage ( cajun rice and ground pork) it's fully cooked.. just remove from casing, and stuff pork chops.. absolutely deeeelicious! It comes mild, which is spicy enough for me and hot, which I don't even want to think about ) If you can find this, then forget the other stuffing...
Prepare the stuffing: In a medium saucepan, melt the butter and sautee the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
2. Stir in parsley, thyme, salt, and pepper, mixing until well combined.
3. Toss with bread cubes gently.
4. Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
5. Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
6. Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
7. Sautee the porkchops in 2 tbsp butter for about 5 minutes per side, until browned.
8. Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
9. If there is any stuffing left over, you may mound it on top of the pork chops.
10. Preheat oven to 350 degrees F. Bake 25-30 min
Serve with apple sauce...and brown gravy or cream gravy... and mashed potatoes.. and stringbeans
__________________
:chef: Hilda
