Mushroom & Pepper Stuffed Chops Recipe
Mushroom and pepper stuffed chops are oven cooked pork or veal chops. Made with meat of choice, these stuffed chops are filled with a butter cooked filling of mushrooms along with pepper and almonds. Served with a salad or accompnaiment of choice, they are savory and elegant.
Ingredients
2 tablespoons butter or margarine
1/2 pound mushrooms, sliced
1 small red or green pepper, chopped
1/2 cup sliced almonds
1 envelope Onion or Onion-Mushroom Recipe Soup Mix
1 cup fresh bread crumbs
1/8 teaspoon pepper
4 double loin pork or veal chops, 2 inches thick
Directions
Preheat oven to 350°.
In medium skillet, heat butter and cook mushrooms, red pepper and almonds over medium-high heat 5 minutes or until vegetables are tender.
Remove from heat, then stir in onion recipe soup mix combined with bread crumbs and pepper; set aside.
With knife parallel to cutting board, make a deep cut in meaty side of each chop.
Evenly stuff each cut with mushroom mixture; secure, if desired, with skewers.
In shallow baking pan, arrange chops and bake 1 hour or until done.
In medium skillet, heat butter and cook mushrooms, red pepper and almonds over medium-high heat 5 minutes or until vegetables are tender.
Remove from heat, then stir in onion recipe soup mix combined with bread crumbs and pepper; set aside.
With knife parallel to cutting board, make a deep cut in meaty side of each chop.
Evenly stuff each cut with mushroom mixture; secure, if desired, with skewers.
In shallow baking pan, arrange chops and bake 1 hour or until done.
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