Pork Chops (Stuffed - Regular)

By Snootie

Ingredients

• STUFFING:
• 6 rib pork chops (1 1/2 inch thick, each about 3/4 lb.)
• 1/4 c. all-purpose flour
• 2 tbsp. butter
• Salt to taste
• 1 c. white wine, apple juice or cider
• 4 slices day old bread
• 1/2 c. finely chopped onion
• 1/4 c. butter
• 2 tbsp. chopped parsley
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1/2 c. finely chopped celery
• 1/2 c. dark raisins (optional)
• 1 tsp. dried marjoram leaves

Details

Servings 6

Preparation

Step 1

Make stuffing. Cut bread into 1/4 inch cubes. In 1/4 cup hot butter in large skillet, saute onion and celery, stirring until onion is golden, about 5 minutes. Add bread cubes; stir to combine. Remove from heat. Add parsley, raisins, 1 1/2 teaspoon salt, marjoram and pepper; cut a pocket in each pork chop.

Preheat oven to 350 degrees. Using sharp paring knife, cut a pocket in each pork chop, all the way to the rib. Fill pocket with stuffing; fasten with 2 wooden picks. Coat chops on both sides with flour-salt mixture.

Heat butter in large skillet. Brown chops well on both sides, about 10 minutes on each side. Remove from skillet. Add juice, wine or cider to skillet. Stir over medium heat to dissolve browned bits. Pour into bottom of roasting pan. Stand chops in bottom of pan. Cover with foil. Bake 1 hour. Remove from oven; discard wooden picks. Bake chops, uncovered, 40 minutes or until tender. Serves 6.