Baked Stuffed Pork Chops Recipe
Ingredients
4 rib pork chops, cut 2 inches thick, each with
a pocket
Savory Stuffing:
2 tablespoons butter or margarine
1/3 cup finely chopped onion
1/2 cup chopped celery
1-1/2 cups soft bread cubes
1/4 cup dark raisins
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
3 tablespoons apple juice
1 teaspoon seasoned salt
How to make Baked Stuffed Pork Chops
Preheat oven to 350F.Wipe pork chops well with damp paper towels.
Make Savory Stuffing: In hot butter in skillet, cook onion and celery until tender—about 8 min- utes.
Add bread cubes, and brown slightly.
Re- move from heat.
Add raisins, parsley, salt, marjoram, pepper, and apple juice; toss mixture lightly, to combine.
Fill pockets in chops with Savory Stuffing.
Stand chops on rib bones on rack in a shallow roasting pan; sprinkle with seasoned salt.
Pour water to 1/2-inch depth in roasting pan—water should not touch the rack.
Cover chops and pan with foil.
Bake chops 45 minutes.
Remove the foil, and bake, uncovered, 45 to 55 minutes longer, or until the chops are tender and brown.
Makes 4 servings.
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Baked Stuffed Pork Chops
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