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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A while ago, my boyfriend requested stuffed chops with a different kind of filling. I came up with this version, which stems from a recipe for stuffed mushrooms. He raved about them for days. Ingredients:
1-1/2 cups chopped fresh mushrooms |
4 green onions, finely chopped |
1/3 cup finely chopped celery |
1 tablespoon butter |
1 small tomato, chopped |
1/4 to 1/2 teaspoon dried marjoram |
1/8 to 1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
2 slices day-old white bread, cut into 1/4-inch cubes |
4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each) |
Directions:
1. In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.
2. Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink. Yield: 4 servings.
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