EASTERN EUROPEAN STUFFED PORK CHOPS
Recipe & Photo: About.com
4pork chops, trimmed of excess fat, 1- to 1-1/2 inch thick
1 largeonion, finely chopped
2 stalk(s)celery, finely chopped
1 largegreen pepper, finely chopped
1 largehandful flat-leaf parsley, chopped
1/2 to 1 ctoasted bread crumbs (not cubes)
·salt and pepper
How to Make EASTERN EUROPEAN STUFFED PORK CHOPS
- 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.
- 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.
- 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.
- 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.