eastern european stuffed pork chops
(1 rating)
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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(1 rating)
prep time
30 Min
cook time
30 Min
Ingredients For eastern european stuffed pork chops
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4pork chops, trimmed of excess fat, 1- to 1-1/2 inch thick
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1 lgonion, finely chopped
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2 stalkcelery, finely chopped
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1 lggreen pepper, finely chopped
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1 stickbutter
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1 lghandful flat-leaf parsley, chopped
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1/2 to 1 ctoasted bread crumbs (not cubes)
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salt and pepper
How To Make eastern european stuffed pork chops
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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.
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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.
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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.
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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.
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