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
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 1/2 pound, sliced | |
| 1 small red or green pepper, chopped | ||
| Almonds | 1/2 Cup (16 tbs), sliced | |
| 1 envelope Onion or Onion-Mushroom Recipe Soup Mix | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| 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.
Chef
