EASTERN EUROPEAN STUFFED PORK CHOPS

Ellen Bales

By
@Starwriter

I fell in love with this picture and had to know more. The recipe is to die for but since it contained a large quantity of mushrooms--which I can't stand--I tweaked it a bit. I'm thinking serve this with mashed potatoes and pork gravy.
Recipe & Photo: About.com


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Prep:

30 Min

Cook:

30 Min

Ingredients

4
pork chops, trimmed of excess fat, 1- to 1-1/2 inch thick
1 large
onion, finely chopped
2 stalk(s)
celery, finely chopped
1 large
green pepper, finely chopped
1 stick
butter
1 large
handful flat-leaf parsley, chopped
1/2 to 1 c
toasted bread crumbs (not cubes)
salt and pepper

Directions Step-By-Step

1
In a large skillet, melt butter and saute onion, celery, and pepper until cooked and most of the juices have evaporated. Add parsley and bread crumbs and mix well. Let cool.
2
Meanwhile, wash and pat dry chops. Using a boning knife, make a 1-inch slit in the center of each side. Using the knife, widen the pocket but leave the opening only 1-inch wide.
3
Stuff the pork chops until they are nice and plump. You will probably have leftover stuffing. Season both sides of chops with salt and pepper and sear in a nonstick pan until nicely browned.
4
Place chops in a shallow baking dish and surround with any leftover stuffing. Add 1/4 cup water or stock and bake, uncovered, in a preheated 375-degree oven for 30 to 35 minutes, or until internal temperature registers 150 degrees. Serve with pan juices, if desired. If you want a slightly European meal, serve with sauerkraut and apples.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Other Tags: For Kids, Healthy
Hashtags: #veggies, #meaty, #juicy