Stuffed Pork Chops With Sour Cream Gravy
|Pork chops||4 (Double Rib)|
|Drippings/Other fat||2 Tablespoon|
|Onion||1 Medium, chopped|
|Chopped mushrooms||1 Cup (16 tbs)|
|Bread cubes/Coarse crumbs||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Sage/Poultry seasoning||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Sour cream||2 Tablespoon (Approximately)|
|Water||1⁄4 Cup (4 tbs)|
1. Have the butcher cut pockets in the pork chops. Preheat oven to moderate (350° F.).
2. In a skillet heat the drippings, add the onion and saute until transparent. Add the mushrooms and cook, stirring often, about two minutes. Add the bread crumbs, parsley and seasonings and stir together well. Add enough sour cream to moisten the mixture.
3. Stuff the chops with the mixture and close the openings with toothpicks. Sprinkle lightly with additional salt, sage and pepper.
4. Arrange the chops in a baking pan, add one-quarter cup water and bake, covered, thirty minutes. Remove the cover and bake until brown and tender, about thirty minutes longer.
Serving size: Complete recipe
Calories 1326 Calories from Fat 706
% Daily Value*
Total Fat 79 g120.9%
Saturated Fat 30.9 g154.7%
Trans Fat 0.4 g
Cholesterol 358.6 mg119.5%
Sodium 1250.2 mg52.1%
Total Carbohydrates 48 g15.9%
Dietary Fiber 6.3 g25.2%
Sugars 13.4 g
Protein 104 g207.4%
Vitamin A 30.5% Vitamin C 63.4%
Calcium 26.3% Iron 37.5%
*Based on a 2000 Calorie diet