Stuffed Pork Chops Recipe
Stuffed Pork Chops is popular with my family, its sure to be so with your family too. The Stuffed Pork Chops is made with Pork which can be easily found at any grocery store. Include this Stuffed Pork Chops recipe in your most-liked list and make it as many times you wish to.
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.
