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Pork Chops With Rye Bread Stuffing

Western.Chefs's picture
  Pork loin chops 6 (1 Inch Thick)
  Butter 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic clove 1 Large, minced
  Rye bread crumbs 1 1⁄2 Cup (24 tbs) (Soft)
  Salt 3⁄4 Teaspoon
  Caraway seeds 1⁄2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Egg 1 , slightly beaten
  Water 3 Tablespoon
  Stock/Water 1 Cup (16 tbs)
  Flour 2 Tablespoon

1. Have the butcher cut pockets in the pork chops. Preheat oven to moderate (350° F.).
2. In a skillet, heat the butter and saute the onion and garlic about five minutes. Remove from heat. Combine with the bread crumbs, salt, caraway, parsley, egg and three tablespoons water and mix well. Stuff the chops with the mixture, closing the openings with toothpicks.
3. Place the chops in a baking pan and season to taste with additional salt and pepper. Cover closely and bake thirty minutes. Uncover and continue baking until brown and tender, about thirty minutes longer. Remove chops to a heated platter.
4. Pour off fat from the pan. Add stock to the pan and bring to a boil. Thicken with flour mixed with a little,water.

Recipe Summary

Side Dish

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