Stuffed Pork Chops With Sour Cream Gravy Recipe
Ingredients
4 double rib pork chops
2 tablespoons drippings or other fat
1 medium onion, chopped
1 cup chopped mushrooms
1 cup bread cubes or coarse crumbs
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon sage or poultry seasoning (optional)
Freshly ground black pepper to taste
2 tablespoons sour cream, approximately
1/4 cup water
Directions
1. Have the butcher cut pockets in the pork chops. Preheat oven to moderate (350° F.).
2. In a skillet heat the drippings, add the onion and saute until transparent. Add the mushrooms and cook, stirring often, about two minutes. Add the bread crumbs, parsley and seasonings and stir together well. Add enough sour cream to moisten the mixture.
3. Stuff the chops with the mixture and close the openings with toothpicks. Sprinkle lightly with additional salt, sage and pepper.
4. Arrange the chops in a baking pan, add one-quarter cup water and bake, covered, thirty minutes. Remove the cover and bake until brown and tender, about thirty minutes longer.
2. In a skillet heat the drippings, add the onion and saute until transparent. Add the mushrooms and cook, stirring often, about two minutes. Add the bread crumbs, parsley and seasonings and stir together well. Add enough sour cream to moisten the mixture.
3. Stuff the chops with the mixture and close the openings with toothpicks. Sprinkle lightly with additional salt, sage and pepper.
4. Arrange the chops in a baking pan, add one-quarter cup water and bake, covered, thirty minutes. Remove the cover and bake until brown and tender, about thirty minutes longer.
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