Summary

Ingredients

How to make Baked Stuffed Pork Chops

Make stuffing: trim some of the crust from the bread.
Cut bread into 1/4 inch cubes.
In 1/4 cup hot butter in skillet, saute the onions and celery, stirring until the onion is golden, about 5 minutes.
Add the bread crumbs.
Stir to combine.
Remove skillet from the heat.
Add parsley, raisins, 1 1/2 tsp.salt, marjoram and the pepper.
Toss lightly to combine.
Preheat the oven to 350 degrees.
Wipe pork chops with damp paper towels and trim off the excess fat.
Reserve the fat.
Cut a pocket in each chop all the way to the rib.
Use a sharp paring knife to do this.
Fill each pocket with 3/4 cup stuffing.
Fasten together with two wooden picks.
On a sheet of waxed paper, mix together the flour and 1 tsp.salt.
Coat the pork chops on both sides with the flour mixture.
Reserve the rest of the flour mixture to use in making the gravy.
Heat the butter and reserved pork fat in a large skillet.
Over low heat, brown the chops well on both sides.
Turn with the tongs about ten minutes on each side.
Cook 3 at a time.
Remove, and brown the rest of the chops.
Pour off the fat.
Add wine, juice or cider to the skillet.
Stir over medium heat to dissolve brown bits.
Pour in the bottom of a 13 x 9 x 2 inch roasting pan.
Stand chops in bottom of pan.
Cover with foil.
Bake for 1 hour.
Remove from oven, discard wooden picks.
Bake chops, uncovered, for 40 minutes or until tender.
Remove chops to the platter.
Keep warm.
Make the gravy.
Over medium heat, boil the drippings, uncovered, for 10 minutes.
Boil it until it is reduced to about 1 cup.
Dissolve the reserved flour mixture in 1/2 cup water.
Add to the drippings.
Bring to a boil while stirring constantly.
Simmer for 3 minutes and strain.