Stuffing for porkchops without the mushrooms...so, I prefer mine with mushrooms, but I'd already played that trick on my non-mushroom-loving husband. For his valentine's dinner he was given stuffed porkchops with a different stuffing, a baked potato, and black-eyed peas. So, for the stuffing preparation:
3 slices of sandwich white bread diced and toasted
1/2 cup shredded carrots
1/2 cup diced onion
2 tbsp chicken broth
1 egg
salt and pepper
1/4 cup frozen corn
(celery is optional too)
Mix this together and stuff a thawed and butterflied pork chop. Brown the pork chop in EVOO. (We pinned ours with toothpicks.) Then, bake covered with aluminum foil in a casserole dish for 30 minutes at 350 degrees. I put the extra stuffing on top of the porkchops while they were cooking. This was a winner! (For timing...the 2 pork chops weighed 1.9 pounds combined, with the bone-in...they were extra large!)
Hike @ Hansville Greenway #6
1 week ago
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