| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Finely chopped onion |
| 5 |
tb |
Unsalted butter |
| 1 |
|
Clove garlic,; minced |
| 2 |
ts |
Fresh thyme leaves |
| 1/4 |
c |
Fresh chopped parsley |
| 6 |
|
Mushrooms,; finely chopped |
| 1 1/2 |
c |
Fresh bread crumbs |
|
|
Salt and pepper |
| 4 |
|
1-1/2 to 2 inch thick pork chops, cut with a pocket |
| 3 |
tb |
Olive oil |
| 1 |
c |
Chicken stock |
INSTRUCTIONS
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 :COOK'S CHOICE SEAN & CATHY SHOW #CH1218
Posted to MC-Recipe Digest V1 #253
Date: Sun, 20 Oct 1996 18:10:08 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Forbidden fruits create many jams”