Stuffed Pork Chops
6 double-ribbed, center cut pork chops (have butcher cut a pocket in each)
4 oz. Butter, melted
1 cup water
1 cup brown sauce
Pepper Dressing (see recipe)
salt and pepper to taste
Preheat oven to 350. Stuff pork chops with stuffing and close with heavy toothpicks. Place in a baking pan and pour melted butter over the top of each chop. Salt and pepper to taste. Add approximately one inch of water to the pan and place it in the preheated oven. Bake for 1 ½ hours, turning after 45 minutes so that the chops brown evenly on both sides. Cover in brown sauce before serving. Serves 6.
Option: You may debone, butterfly and flatten the chops before stuffing. If you prefer. This method does not require toothpicks to close the chops around the stuffing. Yet another option is to just use 2 thin pork chops per serving instead of one fat one. Just put the stuffing between the chops and proceed-you better use skewers to keep the contraption together or you’ll have a mess.
Pepper Dressing
This is the dressing used to stuff green peppers, but it can be used innumerable ways as well.
½ lb. Butter
1 medium onion, chopped fine
1 rib celery, chopped fine
4 sprigs parsley, stems and leaves, chopped to dust
½ tsp thyme
½ lb. Ground beef, preferably ground twice
½ pound small fresh shrimp, peeled and deveined
½ loaf stale French bread
3 eggs
1 tsp. granulated garlic
Melt butter in a large skillet and add onion, celery, parsley and thyme. Saute for 10 to 15 minutes. Add ground beef and shrimp. In a large bowl, dampen the bread until moist, squeeze out excess water and add eggs. Mix well and then stir in sauteed ingredients. Blend, then add salt, pepper and garlic powder. Place stuffing in baking pan and cook in oven for 1 ½ hours. When done, chill in the refrigerator.
Use 80/20 ground beef.
6 double-ribbed, center cut pork chops (have butcher cut a pocket in each)
4 oz. Butter, melted
1 cup water
1 cup brown sauce
Pepper Dressing (see recipe)
salt and pepper to taste
Preheat oven to 350. Stuff pork chops with stuffing and close with heavy toothpicks. Place in a baking pan and pour melted butter over the top of each chop. Salt and pepper to taste. Add approximately one inch of water to the pan and place it in the preheated oven. Bake for 1 ½ hours, turning after 45 minutes so that the chops brown evenly on both sides. Cover in brown sauce before serving. Serves 6.
Option: You may debone, butterfly and flatten the chops before stuffing. If you prefer. This method does not require toothpicks to close the chops around the stuffing. Yet another option is to just use 2 thin pork chops per serving instead of one fat one. Just put the stuffing between the chops and proceed-you better use skewers to keep the contraption together or you’ll have a mess.
Pepper Dressing
This is the dressing used to stuff green peppers, but it can be used innumerable ways as well.
½ lb. Butter
1 medium onion, chopped fine
1 rib celery, chopped fine
4 sprigs parsley, stems and leaves, chopped to dust
½ tsp thyme
½ lb. Ground beef, preferably ground twice
½ pound small fresh shrimp, peeled and deveined
½ loaf stale French bread
3 eggs
1 tsp. granulated garlic
Melt butter in a large skillet and add onion, celery, parsley and thyme. Saute for 10 to 15 minutes. Add ground beef and shrimp. In a large bowl, dampen the bread until moist, squeeze out excess water and add eggs. Mix well and then stir in sauteed ingredients. Blend, then add salt, pepper and garlic powder. Place stuffing in baking pan and cook in oven for 1 ½ hours. When done, chill in the refrigerator.
Use 80/20 ground beef.
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