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Stuffed Pork Chops Recipe Video
|Pork chops||6 (At Least 1 Inch Thick)|
|Celery||1⁄4 Cup (4 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), diced|
|Apples||2 , diced|
|Bread crumbs||3 Cup (48 tbs)|
|Accent seasoning||1⁄2 Teaspoon|
|Beef base||1 Teaspoon|
|Chicken base||1 Teaspoon|
|Ground rosemary||1 Teaspoon (Or To Taste)|
|Garlic powder||1 Tablespoon (Or To Taste)|
|Black pepper||To Taste|
|Chopped parsley||2 Teaspoon|
|Olive oil||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Non stick spray||1|
|Pan drippings||1⁄2 Cup (8 tbs)|
|Pork stock||2 Cup (32 tbs)|
|Seasoned flour||2 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3759 Calories from Fat 2158
% Daily Value*
Total Fat 241 g371.3%
Saturated Fat 103.7 g518.6%
Trans Fat 0.6 g
Cholesterol 709.7 mg
Sodium 4900.9 mg204.2%
Total Carbohydrates 207 g69.1%
Dietary Fiber 19.6 g78.4%
Sugars 44.8 g
Protein 173 g346.1%
Vitamin A 61.2% Vitamin C 64%
Calcium 54.9% Iron 99.6%
*Based on a 2000 Calorie diet
In a small bowl mix accent, rosemary, garlic, black pepper, sage and salt and set aside.
Remove 1 tablespoon of the seasoning from the seasoning mix then mix with 2 tablespoons of flour and set aside.
In a small bowl mix together the chicken and beef bases and water together and set aside.
Cut a pocket in each of the chops for stuffing.
In a small skillet heat the olive oil and cook the celery and onions until tender. Add diced apples then cover and cook until tender and glazed.
Mix the bread crumbs into the skillet then half of the seasoning mix then the water mixture. The stuffing should have a consistency of thick oatmeal, if needed add more water.
Stuff the stuffing mix into the pockets of the chops. Season chops on both sides with the remaining seasoning. Lightly dust the chops with flour mixture on both sides. (Conserve some of the seasoned flour mix for the gravy.)
In a large skillet heat 2 tablespoons of butter.
Careful sear chops on both sides. Once chops are golden brown remove from the skillet and place on a greased sheet tray and bake in a 350 degree oven.
Cook until internal temp reaches 170 degrees.
In the same skillet the chops were seared in add remaining seasoned flour mix and butter.
Cook drippings on medium high heat until drippings turn brown.
Stir in pork stock and all seasonings.
Once mixture is smooth gradually stir in 2 tablespoon flour until gravy thickens.
Strain gravy through a strainer for a smoother gravy.
Mix in the wine and let simmer for 5 minutes.
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