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.