Stuffed Pork Chop Supper
|Pork loin chops||48 Ounce (8 Pieces, 6 Ounce Each)|
|Lime juice/Lemon juice||1 Tablespoon|
|Ground coriander||3⁄4 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