Nut Stuffed Party Pork Chops
|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|
|Dried sage||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Double rib pork chops||6 , cut with pockets|
|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 (325Â°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.