Stuffed Pork Chops

Ingredients

• 6 rib pork chops, 1% inches thick
• 1 tablespoon chopped parsley
• 4 teaspoon salt
• Dash of pepper
• 1 cup fine dry bread crumbs
• 1%, cup chopped celery
• 3 tart red apples
• 1 tablespoon butter

Method

1. 1

   For the stuffing, cook the celery and parsley in the butter for a few minutes, add the bread crumbs and seasonings, and stir until well mixed.

2. 2

   Wipe the chops with a damp cloth.

3. 3

   Cut a pocket in each chop.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Sear the chops in a heavy, hot skillet, turning the fat edges down at first and then browning both sides.

6. 6

   Fill each chop with stuffing and skewer the edges together with toothpicks.

7. 7

   Lay the stuffed chops on a rack in a baking dish or pan.

8. 8

   On top of each place cut side down, one-half of an apple which has been cored but not pared.

9. 9

   Bake in a moderate oven (325-350° F.) for about 45 minutes, or until the meat is tender.

10. 10

    Lift the chops and apples together from the baking dish onto a hot platter and remove the toothpicks.

11. 11

    Garnish with parsley and serve at once.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 6. The excerpt below is the record exactly as published.

Stuffed Pork Chops 6 rib pork chops, 1% inches 1 tablespoon chopped parsley thick 4 teaspoon salt 1 cup fine dry bread crumbs Dash of pepper 1%, cup chopped celery 3 tart red apples 1 tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.