Foil Wrapped Stuffed Pork Chops
|Day old bread||5 Ounce, 1-inch cubed (Preferably Coarse Country Bread, 2 1/2 Cups /155 G)|
|Milk||16 Fluid Ounce (2 Cups, 500 Ml)|
|Yellow onion||3 Tablespoon, minced|
|Fresh parsley||2 Tablespoon, chopped|
|Fresh sage||1 Tablespoon, minced|
|Fresh thyme||2 Teaspoon, minced|
|Winter savory||1 Teaspoon, dried|
|Ground pepper||1⁄2 Teaspoon|
|Pork loin chops||40 Ounce (4 Large Chops, Each About 10 Oz /315 G And 1 1/2 Inches Thick)|
1.Preheat oven to 350degrees F (180°C).
2.To make the stuffing, ina bowl, put bread cubes and pour in 1 cup (8 fl oz/250 ml) of the milk.
3.Let stand for 15 minutes so that bread gets soaked and soft.
4.This timing would be based on type an d kind of bread.If needed more milk (1 cup (8 fl oz/250 ml) can be added.
5.Once bread is ready, squeeze dry and place in a clean bowl.
6.Throwaway the milk.
7.Add in onion, parsley, sage, thyme, winter savory, salt, and pepper .
9.Make slits of 1 inch (2.5cm) with a small knife into the side of each pork chop.
10.Through the slit, cut to the opposite side of chop but make sure the chop is intact.
11.Stuff the slits.
12.Into wide, heavy frying pan sprinkle salt and put over medium to high heat.
13.When hot, add in pork chops and heat thoroughly.
14.Turn once, and let both sides , 2 minutes on each side, brown nicely .
15. Cut 4 pieces of aluminum foil large enough to wrap chop.
16.Place one chop each on foil.
17.Season with pepper.
18.Cover chop in foil overlapping.
19.Seal tight by bringing the sides together.
20.On a baking sheet, place the chops .
21. Bake for 45 to 50 minutes.
22.Check if done by cutting with a knife and look for opaque flesh of pork.
23.Ensure not to overcool lest the pork is dry.
24. Take 4 individual plates, and palce one chop packet each on them.
25.Let diners open and enjoy.