Stuffed Pork Chops

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cut pockets as directed so they’ll stay full of stuffing while baking


  • 6 pork chops, at least 1″ thick for stuffing
  • 2 tblsp. butter or regular margarine
  • 2 <


  • Cut pork chops along the bone, about halfway through, then cut toward outside to make a pocket.
  • Melt butter; add onion, sage, basil and parsley. Sauté until onion is golden. Toss with bread cubes. Stuff mixture into pork chop pockets.
  • Brown chops in small amount of fat; place in 13 X 9 X 2