Deviled Stuffed Pork Chops

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 6 tablespoons chopped onion
  • 1 cup soft fresh bread crumbs
  • ¼ cup chopped celery
  • 2 tablespoons chopped parsley
  • tablespoons grated orange rind
  • 2 teaspoons chili powder
  • teaspoons salt
  • teaspoon freshly ground black pepper
  • 6 double loin pork chops, with pockets
  • 2 tablespoons olive oil
  • cup vinegar
  • cups orange juice
  • 3 tablespoons chopped green pepper
  • 2 garlic cloves, crushed
  • tablespoons all-purpose flour


    1. Preheat oven to moderate (350°F.).

    2. Melt the butter and sauté half of the onion in it until tender. Add the bread crumbs, celery, parsley, orange rind, half of the chili powder, one-quarter teaspoon salt and the black pepper. Stuff chops with the mixture.

    3. Brown chops in the olive oil. Place in a shallow casserole.

    4. Mix the vinegar, orange juice, green pepper and garlic and add the remaining onion, chili powder and salt. Pour the mixture over the chops. Cover the casserole and bake for one hour, or until done.

    5. Mix the flour with a little water. Add to the casserole and bake just long enough to thicken.