Stuffed Chops
Today I'm going to stuff some pork chops for dinner; serve with sour cream mashed potatoes and butter beans. Salad mix is done - just need to add dressing. Makes a nice Sunday meal!
I've got thick chops - 1 1/2-inches thick (with bone in) which I will slit to stuff with:
chopped mushrooms, chopped onions which has been sauteed in butter. When tender, remove from heat and add plain bread crumbs; season with salt and pepper, sage, parsley and of course - minced garlic. Moisten with a bit of broth (or you can use water) and stuff into pockets. Being a garlic lover I will also use garlic in the roasting pan. Drizzle chops with olive oil and place in baking pan, turning to coat and add fresh garlic cloves; season both sides with salt, pepper and parsley. Cover; 350* F for about 40 minutes; watch to make sure they don't dry out - add water to pan if necessary (not much - you don't want to boil them). Remove foil to finish roasting for the last 20 minutes or until done.
NOTE: Before stuffing chops, I sprinkle salt and pepper in slit.
Last edited by Kitchen Witch; July 20th, 2008 at 11:15 AM.
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