Stuffed Pork Chops :rectnt

Stuffed Pork Chops

This is our favorite way to eat pork chops. DH raves about them every time and warns me not to lose the recipe. Source: Allrecipes, Stuffed Pork Chops III by Karen
4 pork chops, at least 5/8" thick
1 cup dry bread crumbs
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 Tablespoons dried parsley
5 Tablespoons melted butter, divided
1/2 cup onion, chopped fine
1 cup beef broth, divided use
1 Tablespoon cornstarch
Slit pork chops to form a pocket (easier to do if they are partially frozen).

Combine bread crumbs, sugar, pepper, salt, parsley, onions and 3 tablespoons of the melted butter; mix well.

Stuff chops generously and skewer shut with toothpicks.

Heat the remaining 2 tablespoons of melted butter in a skillet.

Brown chops slowly over medium heat for 5 minutes on each side.

Drain fat from pan.

Reserve a couple of tablespoons of beef broth into a small bowl.

Add remaining broth to pan and simmer the chops over low heat for 20-30 minutes until tender, turning chops at least once.

(Cooking time depends on the thickness of the chops; check them to determine if they are done.)

Transfer chops from pan to a plate and remove the toothpicks.

Have the broth in the pan on a low boil.

Stir the cornstarch into the reserved broth in the small bowl.

While stirring briskly, drizzle a little of the cornstarch/broth mixture into the pan juices.

Keep drizzling until the broth/gravy is as thick as you like.

Pour pan juices over pork chops before serving.

If you wish, you may use Progresso Italian bread crumbs instead of the bread mixture above (skipping the seasonings), but DO be sure add the chopped onion and butter to it.


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