Name: Stuffed Pork Chops
Yield: Makes 6 servings
Ingredients: ¼ c. onion soup mix; ½ c. water; 2 tblsp. butter or regular margarine; 6 pork chops, at least 1″ thick for stuffing; ¼ tsp. crushed basil leaves; ¼ tsp. rubbed sage; 2 tblsp. finely chopped onion; 1 tblsp. parsley flakes or chopped fresh parsley; 1½ c. small dry bread cubes

Preparation info

Makes
6
servings

Difficulty
Medium

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

Ingredients

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

Method

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

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Stuffed Pork Chops

Ingredients

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