Description
I first cooked these in the early 90's when i belonged to a cooking school and they're great! Make sure your guests are hungry: this is a very hearty entree. Recipe #320348 makes a really good side dish. I cook them with apple juice – just haven't gotten around to trying them with wine. Note: the recipe is easily modified for thinner chops by reducing the browning and baking times.
Ingredients
- Bread
- Butter
- Onion
- Celery
- Parsley
- Dark Raisin
- Salt
- Dried Marjoram
- Pepper
- Pork Chops
- Flour
- Apple Juice
Instructions
- Melt 1 / 4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes
- Remove skillet from heat
- Gently stir in bread cubes
- Add parsley, raisins, 1 1 / 2 teaspoons salt, marjoram and pepper
- Toss lightly to combine
- Set aside
- Preheat oven to 350f trim excess fat from chops, reserving the fat
- Using a sharp paring knife, cut a pocket in each chop, all the way to the rib
- Fill each pocket with 1 / 4 cup stuffing
- Fasten together with a couple of toothpicks
- Mix together the 1 / 4 cup flour and 1 teaspoon salt
- Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy
- Heat 2 tablespoons butter and reserved pork fat in a large skillet
- Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned
- Remove each batch of browned chops to paper towels
- Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet
- Stir over medium heat to dissolve browned bits
- Pour into the bottom of roasting pan
- Stand chops bone-side down in bottom of pan
- Cover with foil and bake in preheated oven 1 hour
- Uncover and bake 30 to 40 minutes, or until tender
- Remove chops to platter and tent with foil to keep warm
- Optional gravy: over medium heat boil drippings, uncovered, until reduced to 1 cup
- Dissolve reserved flour mixture in 1 / 2 cup of water
- Add to drippings and bring to a boil, stirring
- Simmer 3 minutes
- Taste and adjust seasonings
- Strain if necessary
- Serve with chops