You are here

Stuffed Pork Chops With Sour Cream Gravy

Western.Chefs's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Sage/Poultry seasoning 1⁄4 Teaspoon
  Black pepper To Taste
  Sour cream 2 Tablespoon (Approximately)
  Water 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

Rate It

Your rating: None
3.95
Average: 4 (19 votes)