Stuffed Pork Chops
|Pork rib chops||6 (1 1/2 Inch Thick)|
|Whole wheat bread||1 1⁄2 Cup (24 tbs)|
|Minced celery||2 Tablespoon|
|Minced onion||2 Tablespoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
Have the butcher cut a pocket in the chops.
Moisten bread crumbs with the hot water.
Add celery, onion and butter.
Season with salt and pepper.
Stuff pork chops and sew securely.
Mix flour and mustard, dip chops in flour and brown in frying pan.
Arrange chops in casserole or on the rack in pressure cooker.
Add 1 cup of water.
Cover and bake or steam.
Serve with a corn squash and garnish of parsley.
May use veal or lamb chops.