Stuffed Pork Chops
Serves 2
Stuffing Chops  
     1. Heat the olive oil in a medium saucepan. Add the onions and garlic.
         Sauté until transparent. Add the mushrooms and sauté until the water
         is removed and mushrooms are limp. Add the spinach, parsley, thyme,
         rosemary and black pepper. Stir and heat through.
     2. Add the spinach mixture, bread crumbs and cheese to the eggs. Mix 
         well. Set stuffing aside.
     3. Make a cut in the center of  the side of each pork chop. Do not pierce
         the top or bottom surface of the chops. Fill each pocket with stuffing.
         Sew slits in the chops with thread.
     4. Dip the pork chops in the egg then flour then in the egg again and 
         then flour.
     5. Heat some oil in medium skillet. Add the chops and brown on both
         sides. Remove and place chops in a deep oven proof dish.
     6. Bake covered in a preheated 375º F oven for ½ an hour.
     7. In a saucepan, heat the beef broth to a slow boil. Stir the cornstarch and
         milk well. Add the milk to the broth and stir. Add the garlic powder, dry
         mustard and sage. Heat until slightly thick. If mixture gets too thick, add
         a little more milk.
     8. Add the sauce to the chops. Remove the cover and bake for
         another ½ hour.
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