Cheese Stuffed Pork Chops Recipe
Ingredients
| Double Rib pork chops - 4 | ||
| Mushrooms | 1 Can (10oz), sliced | |
| Swiss/Velveeta cheese - 3/4 cup, diced | ||
| Parsley flakes | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Seasoned breadcrumbs | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Pepper - a dash | ||
| Egg | 1 | |
| Shortening, for frying, hot | ||
Directions
GETTING READY
1. Trim any excess fat away from the chops and cut a pocket on the fat side
2. Drain the mushrooms and reserve the liquid
MAKING
3. In a bowl, mix together the mushrooms, cheese, parsley and half a teaspoon of salt and stuff the pockets with this stuffing; secure the pockets with toothpicks
4. In another small bowl, Mix together the crumbs, an eighth teaspoon of salt and a dash of pepper; dip the chops in egg first and then dredge in this mixture
5. In a skillet, heat shortening and brown the chops gently in it; add enough water to the mushroom liquid to bring it up to half a cup and pour it over the chops; cover tightly and simmer for an hour
SERVING
6. Serve as appropriate
1. Trim any excess fat away from the chops and cut a pocket on the fat side
2. Drain the mushrooms and reserve the liquid
MAKING
3. In a bowl, mix together the mushrooms, cheese, parsley and half a teaspoon of salt and stuff the pockets with this stuffing; secure the pockets with toothpicks
4. In another small bowl, Mix together the crumbs, an eighth teaspoon of salt and a dash of pepper; dip the chops in egg first and then dredge in this mixture
5. In a skillet, heat shortening and brown the chops gently in it; add enough water to the mushroom liquid to bring it up to half a cup and pour it over the chops; cover tightly and simmer for an hour
SERVING
6. Serve as appropriate
Chef
