Stuffed Pork Chops
From The Chapel Hill cook book, 1935
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.
STUFFED PORK CHOPS Have butcher cut pork chops one inch thick and cut pocket in thick part. Fill pocket with dressing made of bread crumbs, seasoned with salt, pepper, butter and a little onion juice
Cook this with the app: pantry check, scaling, and the assistant.