Stuffed Pork Chops (sean & Cathy) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: finely chopped onion,
5 tbsp: unsalted butter,
1 clove: garlic,, minced
2 tsp: fresh thyme leaves,
1/4 cup: fresh chopped parsley,
6: mushrooms,, finely
Directions:
: chopped
1 1/2 c fresh bread crumbs
: Salt and pepper
4 1 1/2"to 2" thick pork chops
: -cut with a pocket
3 TB olive oil
1 c chicken stock
Preheat oven to 350 degrees.
In a skillet cook onions in 2 tablespoons melted butter for 2-3
minutes or until translucent. Stir in garlic, thyme, parsley and
mushrooms and cook 3-4 minutes until mixture is dry. Add bread crumbs
and stir to combine. Season with salt and pepper and set aside to
cool. Add chicken stock, 1 tablespoon at a time, until stuffing is
moist enough to stick together.
Fill each pocket of pork chops with stuffing. Season chops with salt
and pepper. In a hot heavy skillet, melt remaining butter with
vegetable oil. Brown the chops on either side and transfer to a
baking dish. Add remaining chicken stock to skillet and scrape brown
bits from bottom. Pour simmering liquid into bottom of baking dish.
Cover dish with foil and bake in oven for 30-40 minutes or until
chops are done but not dried out. Serve hot with juice from pan.
Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1218
Date: Sun, 20 Oct 1996 18:10:08
~0400
Source from luhu.jp
1 1/2 c fresh bread crumbs
: Salt and pepper
4 1 1/2"to 2" thick pork chops
: -cut with a pocket
3 TB olive oil
1 c chicken stock
Preheat oven to 350 degrees.
In a skillet cook onions in 2 tablespoons melted butter for 2-3
minutes or until translucent. Stir in garlic, thyme, parsley and
mushrooms and cook 3-4 minutes until mixture is dry. Add bread crumbs
and stir to combine. Season with salt and pepper and set aside to
cool. Add chicken stock, 1 tablespoon at a time, until stuffing is
moist enough to stick together.
Fill each pocket of pork chops with stuffing. Season chops with salt
and pepper. In a hot heavy skillet, melt remaining butter with
vegetable oil. Brown the chops on either side and transfer to a
baking dish. Add remaining chicken stock to skillet and scrape brown
bits from bottom. Pour simmering liquid into bottom of baking dish.
Cover dish with foil and bake in oven for 30-40 minutes or until
chops are done but not dried out. Serve hot with juice from pan.
Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1218
Date: Sun, 20 Oct 1996 18:10:08
~0400
Source from luhu.jp