Stuffed Pork Chop Supper Recipe
Ingredients
| 8 loin pork chops (6 ounces each) | ||
| 1 tablespoon lime or lemon juice | ||
| Ground coriander | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Olive oil | 4 Tablespoon | |
| 1 large sweet red pepper, cored, seeded, and finely chopped | ||
| Zucchini | 3 Small, finely chopped | |
| Mushrooms | 12 Ounce, finely chopped | |
| 3 scallions, including tops, finely chopped | ||
| Soft bread crumbs | 2 1/4 Cup (16 tbs) | |
| Prepared mustard | 3 Tablespoon | |
Directions
Preheat the oven to 350° F.
Holding a sharp knife horizontal to the work surface and starting at the rib bone, cut a pocket in each chop (or have your butcher do it).
Sprinkle the chops with the lime juice, coriander, and salt.
Heat 1 tablespoon of the oil in a 12-inch skillet over moderate heat for 1 minute.
Add the chops and brown for 5 minutes on each side.
Transfer the chops to a plate and discard the pan drippings.
Add the remaining 3 tablespoons oil to the skillet and heat over moderate heat for 1 minute.
Add the pepper, zucchini, mushrooms, and scallions, and saute until soft and all the liquid has evaporated 5 minutes.
Remove from the heat and stir in the bread crumbs and mustard 4 Spoon a little of the stuffing into each chop pocket (you do not need to sew or skewer them shut).
Cover the chops with a 1/2 inch layer of stuffing and spoon the remainder into a lightly greased 13" x 9" x 2" baking dish.
Place the chops on top, cover with foil, and bake until the pork is no longer pink on the inside about 20 minutes
Holding a sharp knife horizontal to the work surface and starting at the rib bone, cut a pocket in each chop (or have your butcher do it).
Sprinkle the chops with the lime juice, coriander, and salt.
Heat 1 tablespoon of the oil in a 12-inch skillet over moderate heat for 1 minute.
Add the chops and brown for 5 minutes on each side.
Transfer the chops to a plate and discard the pan drippings.
Add the remaining 3 tablespoons oil to the skillet and heat over moderate heat for 1 minute.
Add the pepper, zucchini, mushrooms, and scallions, and saute until soft and all the liquid has evaporated 5 minutes.
Remove from the heat and stir in the bread crumbs and mustard 4 Spoon a little of the stuffing into each chop pocket (you do not need to sew or skewer them shut).
Cover the chops with a 1/2 inch layer of stuffing and spoon the remainder into a lightly greased 13" x 9" x 2" baking dish.
Place the chops on top, cover with foil, and bake until the pork is no longer pink on the inside about 20 minutes
Chef
