Pork Chops With Rye Bread Stuffing Recipe
Here is a Pork Chops With Rye Bread Stuffing recipe that is sure to get you hooked to it!. This Pork Chops With Rye Bread Stuffing is so tasty that I cannot resist serving it as a Side Dish often. The main ingredient in this recipe is Pork. This Pork Chops With Rye Bread Stuffing is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
6 loin pork chops, 1 inch thick
2 tablespoons butter
1 medium onion, chopped
1 large clove garlic, minced
1 1/2 cups soft rye-bread crumbs
3/4 teaspoon salt
1/2 teaspoon caraway seeds
1/4 cup chopped parsley
1 egg, slightly beaten
3 tablespoons water
1 cup stock or water
2 tablespoons flour
Directions
1. Have the butcher cut pockets in the pork chops. Preheat oven to moderate (350° F.).
2. In a skillet, heat the butter and saute the onion and garlic about five minutes. Remove from heat. Combine with the bread crumbs, salt, caraway, parsley, egg and three tablespoons water and mix well. Stuff the chops with the mixture, closing the openings with toothpicks.
3. Place the chops in a baking pan and season to taste with additional salt and pepper. Cover closely and bake thirty minutes. Uncover and continue baking until brown and tender, about thirty minutes longer. Remove chops to a heated platter.
4. Pour off fat from the pan. Add stock to the pan and bring to a boil. Thicken with flour mixed with a little,water.
2. In a skillet, heat the butter and saute the onion and garlic about five minutes. Remove from heat. Combine with the bread crumbs, salt, caraway, parsley, egg and three tablespoons water and mix well. Stuff the chops with the mixture, closing the openings with toothpicks.
3. Place the chops in a baking pan and season to taste with additional salt and pepper. Cover closely and bake thirty minutes. Uncover and continue baking until brown and tender, about thirty minutes longer. Remove chops to a heated platter.
4. Pour off fat from the pan. Add stock to the pan and bring to a boil. Thicken with flour mixed with a little,water.
