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Nut Stuffed Party Pork Chops

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  Coarse soft bread crumbs 4 Cup (64 tbs)
  Water 2 Tablespoon (adjust quantity as needed)
  Chopped walnuts/Peanuts 1⁄2 Cup (8 tbs)
  Onion 1 Small, chopped
  Celery stalk with leaves 1 , chopped
  Salad oil 1 Tablespoon
  Salt 1 Teaspoon
  Cayenne 1 Dash
  Dried sage 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Double rib pork chops 6 , cut with pockets
  Butter/Margarine 3 Tablespoon
  Marsala/Madeira wine 1⁄2 Cup (8 tbs)

Soak bread crumbs in a little water and squeeze dry.
Mix with next 7 ingredients.
Stuff mixture into pockets in chops.
Brown chops on both sides in butter.
Transfer to greased shallow roasting pan.
Pour off fat from skillet leaving brown bits and add 1/4 cup boiling water and wine.
Bring to a boil and cook 1 minute, stirring.
Pour over chops.
Roast in preheated slow oven (325°F.) for 1 1/2 hours, or until done.
Skim off fat and serve pan juices with chops.
Good with Brussels sprouts, cherry tomatoes and orange and sweet onion ring salad.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4090 Calories from Fat 1837

% Daily Value*

Total Fat 205 g316.1%

Saturated Fat 66.5 g332.5%

Trans Fat 0.3 g

Cholesterol 1034 mg344.7%

Sodium 4742.1 mg197.6%

Total Carbohydrates 130 g43.4%

Dietary Fiber 14.9 g59.6%

Sugars 13.8 g

Protein 397 g794.9%

Vitamin A 36% Vitamin C 29.6%

Calcium 54.1% Iron 144.3%

*Based on a 2000 Calorie diet

Nut Stuffed Party Pork Chops Recipe