Baked Stuffed Pork Chops Recipe
Ingredients
Rib pork chops - 4, cut 2 inches thick, each with a pocket
Savory stuffing:
Butter or margarine - 2 tablespoons
Onion - 1/3 cup, finely chopped
Celery - 1/2 cup, chopped
Soft bread cubes - 1-1/2 cups
Dark raisins - 1/4 cup
Parsley - 2 tablespoons, chopped
Salt - 1 teaspoon
Dried marjoram leaves - 1/2 teaspoon
Pepper - 1/8 teaspoon
Apple juice - 3 tablespoons
Seasoned salt - 1 teaspoon
Directions
GETTING READY
1. Preheat oven to 350F.
2. Wipe pork chops well with damp paper towels.
MAKING
To Make Savory Stuffing:
3. In hot butter in skillet, cook onion and celery until tender—about 8 minutes.
4. Add bread cubes, brown slightly and remove from heat.
5. Add raisins, parsley, salt, marjoram, pepper and apple juice and toss mixture lightly, to combine.
6. Fill pockets in chops with Savory Stuffing.
7. In a shallow roasting pan stand chops on rib bones on rack and sprinkle with seasoned salt.
8. Pour water to 1/2-inch depth in roasting pan—water should not touch the rack.
9. Cover chops and pan with foil and bake for 45 minutes.
10. Remove the foil, and bake, uncovered, 45 to 55 minutes longer until the chops are tender and brown.
SERVING
11. Serve with garnish as desired.
1. Preheat oven to 350F.
2. Wipe pork chops well with damp paper towels.
MAKING
To Make Savory Stuffing:
3. In hot butter in skillet, cook onion and celery until tender—about 8 minutes.
4. Add bread cubes, brown slightly and remove from heat.
5. Add raisins, parsley, salt, marjoram, pepper and apple juice and toss mixture lightly, to combine.
6. Fill pockets in chops with Savory Stuffing.
7. In a shallow roasting pan stand chops on rib bones on rack and sprinkle with seasoned salt.
8. Pour water to 1/2-inch depth in roasting pan—water should not touch the rack.
9. Cover chops and pan with foil and bake for 45 minutes.
10. Remove the foil, and bake, uncovered, 45 to 55 minutes longer until the chops are tender and brown.
SERVING
11. Serve with garnish as desired.
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