May 23, 2007

Stuffed Pork Chops

Still trying to make up for the pork time I lost during my childhood, my partner made homemade stuffed pork chops for dinner last night. She used her mother's recipe for homemade stuffing. Wow. Wow. Wow. These were wonderful. It's 7:44 a.m. and I could eat another one right now. She made the stuffing by ripping apart bread, sauteeing onions and celery in butter, adding a little oregano and mixing the whole thing together. Simple- right? Worlds better than Stove Top...and the eggs.

2 comments:

Jay said...

Hey! Is there a recipe for this?

Arties32 said...

Yes!
Stuffed Pork Chops:

Stuffing:
1 loaf bread (of choice)
Chopped medium onion
Chopped celery (2 stalks)
Oregano - sprinkles
Butter - 1 1/2 sticks
Salt to taste
Pepper to taste

Pork Chops:
4 or 5 bone-in pork chops 1 1/2" (or a little bit more) thick
Onions (you can just slice onion and use rings)
Red wine (we use Cabernet Sauvignon)

Tear or cut up bread of choice into smaller pieces and let sit out to get a little bit stale. Saute onion and celery in butter, remove from heat and add bread, oregano, salt and pepper. Stir.

Pork chops: On cutting board, cut chops in half horizontally, stopping before hitting the bone or the other side. Stuff chops with stuffing. Just stuff 'em. You don't have to worry about toothpicks or anything.

Place some rings of onion in a shallow baking dish. Pour in enough wine to cover onions. Place chops in same dish. Toss a few more rings of onion on top and around chops. Pour more wine on top of that- to a little over 1/4 of the way up the pan. Once or twice as they cook, baste chops with the wine and onion in the pan. Bake at 350 for an hour or until chops are cooked through. Pork is safe at 160 degress.

Enjoy! The chops are big so they don't need large accompanying side dishes- I usually make a simple salad to accompany them.

Let me know how they turn out!