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Stuffed Pork Chops With Watercress

fast.cook's picture
  Pork loin chops 6 (1 Inch Thick)
  Butter 4 Tablespoon
  Onion 1 Medium, finely chopped
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Chopped fresh thyme 1⁄2 Teaspoon
  Finely chopped watercress leaves 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Dry sherry 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Salt To Taste
  Fresh pepper To Taste

Slit each chop to make a pocket.
Melt the butter in a skillet.
Saute onion 2-3 minutes, add the crumbs, and stir to mix.
Add thyme and mix in.
Remove to a bowl.
Add watercress, salt, pepper, and egg.
Mix well with spatula or hand.
Stuff mixture into pork chops and close slits with toothpicks.
Place chops in baking pan.
Add sherry to pan, cover, and bake at 350° F for 30 minutes.
Remove cover, turn chops over, and continue to cook until done, another 10 minutes.
Remove chops.
Remove fat from baking pan, add the chicken stock, and boil for 2-3 minutes.
Pour over chops.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1963 Calories from Fat 1051

% Daily Value*

Total Fat 118 g181.4%

Saturated Fat 53.5 g267.3%

Trans Fat 0.6 g

Cholesterol 813.2 mg271.1%

Sodium 2047.2 mg85.3%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20.1%

Sugars 12.5 g

Protein 156 g312.2%

Vitamin A 49.4% Vitamin C 45.4%

Calcium 30.8% Iron 44%

*Based on a 2000 Calorie diet

Stuffed Pork Chops With Watercress Recipe