Stuffed Pork Chops With Watercress Recipe
Ingredients
| 6 loin pork chops, 1 inch thick | ||
| Butter | 4 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Thyme | 1/2 Teaspoon, chopped | |
| Watercress leaves | 1/2 Cup (16 tbs), finely chopped | |
| Egg | 1 , beaten | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slit each chop to make a pocket.
Melt the butter in a skillet.
Saute onion 2-3 minutes, add the crumbs, and stir to mix.
Add thyme and mix in.
Remove to a bowl.
Add watercress, salt, pepper, and egg.
Mix well with spatula or hand.
Stuff mixture into pork chops and close slits with toothpicks.
Place chops in baking pan.
Add sherry to pan, cover, and bake at 350° F for 30 minutes.
Remove cover, turn chops over, and continue to cook until done, another 10 minutes.
Remove chops.
Remove fat from baking pan, add the chicken stock, and boil for 2-3 minutes.
Pour over chops.
Melt the butter in a skillet.
Saute onion 2-3 minutes, add the crumbs, and stir to mix.
Add thyme and mix in.
Remove to a bowl.
Add watercress, salt, pepper, and egg.
Mix well with spatula or hand.
Stuff mixture into pork chops and close slits with toothpicks.
Place chops in baking pan.
Add sherry to pan, cover, and bake at 350° F for 30 minutes.
Remove cover, turn chops over, and continue to cook until done, another 10 minutes.
Remove chops.
Remove fat from baking pan, add the chicken stock, and boil for 2-3 minutes.
Pour over chops.
Chef
