Stuffed Pork Chops
|Pork loin chops||4 , with a pocket cut in each one (double)|
|For mushroom stuffing|
|Finely chopped mushrooms||1 Cup (16 tbs)|
|Onion||1 , finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Fine bread crumbs||1⁄2 Cup (8 tbs), toasted|
|Egg||1 , lightly beaten|
To make the stuffing, saute the onion in the butter until transparent, about 10 minutes.
Add the mushrooms, thyme, parsley and bread crumbs.
Mix thoroughly and remove from the heat.
Season to taste with salt and pepper, and stir in the egg.
Stuff the pockets in the chops, and secure with small skewers or toothpicks.
Sear the chops very quickly in a lightly oiled skillet, over high heat.
Turn the chops carefully so that you do not disturb the stuffing and the skewers.
When the chops are nicely browned, cover the pan and cook over very low heat for an hour or until the chops are tender.
Or you may place the chops in a baking dish and roast them in a preheated 325° F. [160° C] oven for one hour or until tender and nicely browned.