Ingredients
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4
-
-
4
-
3/4
-
1/4
-
1/4
-
1/4
-
2 1/2
-
1/4 - 1/2
-
-
-
-
-
-
Directions
Stuffing-Filled Pork Chops with Cream Sauce,It’s taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven’t tried it, you may ;),This was really tasty. I had to modify it a little to use what I had on hand, ice on the roads here and I didn’t want to go out. used Pepperidge Farm stuffing bread crumbs instead of toast, chicken broth instead of beef and I had to season up the sauce a little because it was kinda bland for our tastes. used just 2 two and a half inch pork loin chops and kept the amounts of everything else the same. Next time I think I’ll cut the stuffing recipe in half since the extra stuffing around the chops kinda soaked up more of the sauce than I would have liked. Since I had so much extra stuffing, I took 1/2 cup of it and added the 2 TBSP of butter to sprinkle on top, instead of using plain bread crumbs, that worked really well. All in all its a great recipe – will be going in my keeper file. Oh, and next time I’ll add more mushrooms or cut them in larger chunks. Also the recipe needs a little editing. It calls for 4 TBSP of butter in the sauce but in the instructions it calls for butter to be added when cooking but it doesn’t say how much in the ingredient list. I assumed the full 4 TBSP in the list was to go in the sauce and just winged it for the other parts of the recipe.,This was really tasty. I had to modify it a little to use what I had on hand, ice on the roads here and I didn’t want to go out. used Pepperidge Farm stuffing bread crumbs instead of toast, chicken broth instead of beef and I had to season up the sauce a little because it was kinda bland for our tastes. used just 2 two and a half inch pork loin chops and kept the amounts of everything else the same. Next time I think I’ll cut the stuffing recipe in half since the extra stuffing around the chops kinda soaked up more of the sauce than I would have liked. Since I had so much extra stuffing, I took 1/2 cup of it and added the 2 TBSP of butter to sprinkle on top, instead of using plain bread crumbs, that worked really well. All in all its a great recipe – will be going in my keeper file. Oh, and next time I’ll add more mushrooms or cut them in larger chunks. Also the recipe needs a little editing. It calls for 4 TBSP of butter in the sauce but in the instructions it calls for butter to be added when cooking but it doesn’t say how much in the ingredient list. I assumed the full 4 TBSP in the list was to go in the sauce and just winged it for the other parts of the recipe.
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Steps
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1
Done
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Prepare the Stuffing: in a Medium Saucepan, Melt the Butter and Saut the Onions, Garlic, Celery, Bell Pepper, and Mushrooms Over Medium Heat Until the Vegetables Have Softened (about 10 Minutes). |
|
2
Done
|
Stir in Parsley, Thyme, Salt, and Pepper, Mixing Until Well Combined. |
|
3
Done
|
Toss With Bread Cubes Gently. |
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4
Done
|
Add Liquid Until Bread Cubes Are Just Barely Mushy on the Outside (you May not Need the Whole 1/4 Cup Liquid, or You May Need a Little More). |
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5
Done
|
Stuff the Pork Chops: Slice Pockets Into the Pork Chops Toward, but not Quite Reaching, the Bone. |
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6
Done
|
Stuff Each Pork Chop and Seal With Toothpicks (i Jam Pack the Stuffing in There, Feel Free to Do the Same). |
|
7
Done
|
Saut the Pork Chops in 2 Tablespoons Butter For About 5 Minutes Per Side, Until Browned. |
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8
Done
|
Remove Toothpicks and Set Pork Chops in a Casserole or Other Baking Dish That Will Hold Them. |
|
9
Done
|
If There Is Any Stuffing Left Over, You May Mound It on Top of the Pork Chops. |
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10
Done
|
Preheat Oven to 350 Degrees F. |
