Pork Chops With Rye Bread Stuffing Recipe
Ingredients
| 6 loin pork chops, 1 inch thick | ||
| Butter | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 1 large clove garlic, minced | ||
| 1 1/2 cups soft rye-bread crumbs | ||
| Salt | 3/4 Teaspoon | |
| Caraway seeds | 1/2 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1 egg, slightly beaten | ||
| Water | 3 Tablespoon | |
| 1 cup stock or water | ||
| Flour | 2 Tablespoon | |
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.
Chef
