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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 thick pork chops with pocket
2 tablespoons butter or margarine
1 medium onion chopped
1/2 cup sliced celery
1 envelope instant chicken broth
1/2 teaspoon leaf sage, crumbled
1/4 cup water
4 slices white bread, crumbled (2 cups)
2 tablespoons vegetable oil
1/4 cup orange juice
2 sweet potatoes, peeled, sliced and parboiled
2 large yellow delicious apples, cut into eights and cored
2 tablespoons butter or margarine, melted
Salt and pepper
Wipe pork chops and place on wooden board. Heat 2 tablespoons butter in medium saucepan; saute onion and celery 3 minutes; stir in instant chicken broth, sage and water; bring to boiling add bread crumbs and toss to blend well.
Pack stuffing into chops, dividing evenly. Insert 3 wooden picks through each chop, across stuffed area; lace with kitchen string. Brown in oil in a large skillet; add orange juice; cover skillet and steam 30 minutes. Line an 8-cup casserole. Arrange chops in casserole; cool to room temperature. Wrap label, date and freeze. At serving time, return frozen chops to original dish; cover lightly with foil.
Bake at 350 for 30 minutes, add sliced sweet potatoes and golden apple wedges. Brush with the melted butter and sprinkle with salt and pepper. Bake 30 minutes, or until chops are heated through. Remove wooden picks and stirring before servings.
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BAKED STUFFED PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 thick pork chops with pocket
2 tablespoons butter or margarine
1 medium onion chopped
1/2 cup sliced celery
1 envelope instant chicken broth
1/2 teaspoon leaf sage, crumbled
1/4 cup water
4 slices white bread, crumbled (2 cups)
2 tablespoons vegetable oil
1/4 cup orange juice
2 sweet potatoes, peeled, sliced and parboiled
2 large yellow delicious apples, cut into eights and cored
2 tablespoons butter or margarine, melted
Salt and pepper
Wipe pork chops and place on wooden board. Heat 2 tablespoons butter in medium saucepan; saute onion and celery 3 minutes; stir in instant chicken broth, sage and water; bring to boiling add bread crumbs and toss to blend well.
Pack stuffing into chops, dividing evenly. Insert 3 wooden picks through each chop, across stuffed area; lace with kitchen string. Brown in oil in a large skillet; add orange juice; cover skillet and steam 30 minutes. Line an 8-cup casserole. Arrange chops in casserole; cool to room temperature. Wrap label, date and freeze. At serving time, return frozen chops to original dish; cover lightly with foil.
Bake at 350 for 30 minutes, add sliced sweet potatoes and golden apple wedges. Brush with the melted butter and sprinkle with salt and pepper. Bake 30 minutes, or until chops are heated through. Remove wooden picks and stirring before servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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