Stuffed pork chops
are attractive, tasty and filling.
Baked stuffed pork chops are elegant enough for Sunday dinner yet quick and easy to prepare. Stuffed pork chops have been part of American cuisine since the early 1900s. They are a nutritious food that provides 38 g of protein along with significant amounts of niacin, thiamin, selenium and vitamin B6. This recipe is slightly different in that you add some chopped mint to the stuffing. Mint adds a wonderful flavor to pork. Raisins add moisture and texture for a tender and juicy stuffed chop.
Instructions
1. Select thick pork chops that you can butterfly and stuff.
2. Preheat oven to 450 degrees Fahrenheit.
3. Cut into the pork chop horizontally to create a pocket for the stuffing. Do not cut through the last 1/2 inch, so the upper and lower halves will stay connected.
4. Salt and pepper both sides of the upper and lower halves. Put chops in baking dish.
5. Remove stems from mint and discard. Wash leaves and chop finely.
6. Combine mint, egg and water thoroughly using a whisk.
7. Stir raisins into water-egg mixture.
8. Add dry stuffing mix to water-egg mixture. Combine thoroughly.
9. Put stuffing in pocket of each pork chop. Put any extra stuffing in center of oven dish.
10. Pour gravy over the pork chops but not the stuffing.
11. Bake for 20 to 30 minutes, or until completely done. Check the pork that is touching the stuffing as that is the last part to cook.
Tags: pork chops, lower halves, pork chop, pork chops, Stuffed pork, Stuffed pork chops
