| STUFFED PORK CHOPS 4 cups dry bread, broken into small ½ inch pieces ¼ cup butter 1 medium onion, chopped into ¼ inch pieces 1 cup celery, sliced thin into ¼ in pieces 1 cup carrots, diced into ¼ inch pieces ½ teaspoon salt 1/8 teaspoon black pepper 1 teaspoon ground sage or poultry seasoning 2 cups water to make broth from drippings (see below) 6 pork chops cut thick, approximately 1 inch Combine butter, onions and celery in a large frying pan and stir over medium heat until tender - remove from pan and save drippings in pan. Split double chops lengthwise to make large pockets. Brown each pork chop in the same frying pan over medium heat on the top and bottom sides. Remove chops, then drain off any grease. To make broth: Add 2 cups water to the pan. Boil water, stirring to dissolve the drippings off the bottom of the pan and form the broth. Combine bread and spices. Fluff together with a fork and then add the vegetables and the broth you made from the drippings in fry pan. Continue to fluff with a fork to mix the stuffing. Use enough water to keep the stuffing fairly moist but not sticky. Pack as much of the stuffing into each pork chop as you can fit. (Each will hold about ¼ cup.) Arrange close together on a shallow baking dish. Surround chops with any remaining stuffing. Bake 375 F. degrees for about 1 hour or until chops are browned and meat pulls easily from the bones. |
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