Stuffed Pork Chops Recipe
Ingredients
barbecue sauce
1 1/2 tablespoons oil
1 onion, chopped
1 clove garlic, crushed
1 teaspoon flour
1 small can tomatoes
1 cup brown stock
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon tomato chutney
1 tablespoon sugar
1 teaspoon lemon juice
1 tablespoon chopped parsley and thyme
1/4 teaspoon celery salt
Stuffing
1 onion, chopped
1 stalk celery, chopped
3 tablespoons butter
2 cups fresh bread crumbs
1 apple, chopped
4 tablespoons chopped parsley, thyme, and a little sage
Grated rind of 1/2 lemon
1 small egg, beaten
Few drops lemon juice
4 good-size pork chops
2 to 3 tablespoons oil
Directions
Make Barbecue Sauce.
Heat oil; cook onion and garlic, covered, 3 to 4 minutes to soften.
Remove lid; brown slightly.
Add flour; brown slightly.
Add tomatoes and stock; bring to boil.
Add all other ingredients; cook 15 minutes.
Strain; set aside.
Make stuffing.
Cook onion and celery in butter.
Add to bread crumbs together with apple, herbs, and lemon find.
Bind mixture with egg and dash of lemon juice; if too dry, add a little milk or stock.
Make cut in center of side of each chop; be careful to make pocket without piercing top or bottom surface of meat.
Push stuffing into pocket.
Sew up or skewer slits in chops; pat dry.
Brown both sides in a little hot oil; remove.
Put into ovenproof dish.
Spoon over a little Barbecue Sauce thinned with a little extra stock.
Cook in preheated 350°F oven about 1 hour.
Take out; remove threads or skewers.
Heat oil; cook onion and garlic, covered, 3 to 4 minutes to soften.
Remove lid; brown slightly.
Add flour; brown slightly.
Add tomatoes and stock; bring to boil.
Add all other ingredients; cook 15 minutes.
Strain; set aside.
Make stuffing.
Cook onion and celery in butter.
Add to bread crumbs together with apple, herbs, and lemon find.
Bind mixture with egg and dash of lemon juice; if too dry, add a little milk or stock.
Make cut in center of side of each chop; be careful to make pocket without piercing top or bottom surface of meat.
Push stuffing into pocket.
Sew up or skewer slits in chops; pat dry.
Brown both sides in a little hot oil; remove.
Put into ovenproof dish.
Spoon over a little Barbecue Sauce thinned with a little extra stock.
Cook in preheated 350°F oven about 1 hour.
Take out; remove threads or skewers.
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