Eastern European Stuffed Pork Chops Recipes

EASTERN EUROPEAN STUFFED PORK CHOPS

EASTERN EUROPEAN STUFFED PORK CHOPS image

I fell in love with this picture and had to know more. The recipe is to die for but since it contained a large quantity of mushrooms--which I can't stand--I tweaked it a bit. I'm thinking serve this with mashed potatoes and pork gravy. Recipe & Photo: About.com

Provided by Ellen Bales

Time 1h

Number Of Ingredients 8

Ingredients

4 pork chops, trimmed of excess fat, 1- to 1-1/2 inch thick
1 large onion, finely chopped
2 stalk(s) celery, finely chopped
1 large green pepper, finely chopped
1 stick butter
1 large handful flat-leaf parsley, chopped
1/2 to 1 c toasted bread crumbs (not cubes)
salt and pepper

Steps:

1. In a large skillet, melt butter and saute onion, celery, and pepper until cooked and most of the juices have evaporated. Add parsley and bread crumbs and mix well. Let cool.
2. Meanwhile, wash and pat dry chops. Using a boning knife, make a 1-inch slit in the center of each side. Using the knife, widen the pocket but leave the opening only 1-inch wide.
3. Stuff the pork chops until they are nice and plump. You will probably have leftover stuffing. Season both sides of chops with salt and pepper and sear in a nonstick pan until nicely browned.
4. Place chops in a shallow baking dish and surround with any leftover stuffing. Add 1/4 cup water or stock and bake, uncovered, in a preheated 375-degree oven for 30 to 35 minutes, or until internal temperature registers 150 degrees. Serve with pan juices, if desired. If you want a slightly European meal, serve with sauerkraut and apples.

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