Mushroom & Pepper Stuffed Chops
|Mushrooms||1⁄2 Pound, sliced|
|Pepper||1 Small, chopped (Red Or Green)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Onion soup and recipe mix/Onion-mushroom recipe soup mix||1 1⁄2 Ounce (1 Envelope)|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Pork loin chops/Veal chops||4 (2 Inches Thick, double)|
Preheat oven to 350°.
In medium skillet, heat butter and cook mushrooms, red pepper and almonds over medium-high heat 5 minutes or until vegetables are tender.
Remove from heat, then stir in onion recipe soup mix combined with bread crumbs and pepper; set aside.
With knife parallel to cutting board, make a deep cut in meaty side of each chop.
Evenly stuff each cut with mushroom mixture; secure, if desired, with skewers.
In shallow baking pan, arrange chops and bake 1 hour or until done.