Ellen Bales


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

★★★★★ 1 vote
30 Min
30 Min


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
1 large
handful flat-leaf parsley, chopped
1/2 to 1 c
toasted bread crumbs (not cubes)
salt and pepper


1In 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.
2Meanwhile, 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.
3Stuff 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.
4Place 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