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Stuffed Pork Chop Supper

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  Pork loin chops 48 Ounce (8 Pieces, 6 Ounce Each)
  Lime juice/Lemon juice 1 Tablespoon
  Ground coriander 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Olive oil 4 Tablespoon
  Sweet red pepper 1 Large, cored, seeded and finely chopped
  Zucchini 3 Small, finely chopped
  Mushrooms 12 Ounce, finely chopped
  Scallion bulb and leaves 3 , finely chopped
  Soft bread crumbs 2 1⁄4 Cup (36 tbs)
  Prepared mustard 3 Tablespoon

Preheat the oven to 350° F.
Holding a sharp knife horizontal to the work surface and starting at the rib bone, cut a pocket in each chop (or have your butcher do it).
Sprinkle the chops with the lime juice, coriander, and salt.
Heat 1 tablespoon of the oil in a 12-inch skillet over moderate heat for 1 minute.
Add the chops and brown for 5 minutes on each side.
Transfer the chops to a plate and discard the pan drippings.
Add the remaining 3 tablespoons oil to the skillet and heat over moderate heat for 1 minute.
Add the pepper, zucchini, mushrooms, and scallions, and saute until soft and all the liquid has evaporated 5 minutes.
Remove from the heat and stir in the bread crumbs and mustard 4 Spoon a little of the stuffing into each chop pocket (you do not need to sew or skewer them shut).
Cover the chops with a 1/2 inch layer of stuffing and spoon the remainder into a lightly greased 13" x 9" x 2" baking dish.
Place the chops on top, cover with foil, and bake until the pork is no longer pink on the inside about 20 minutes

Recipe Summary

Difficulty Level: 
Main Dish

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Stuffed Pork Chop Supper Recipe