Stuffed pork chops

Stuffed pork chops



  • salt - 1/2 tsp
  • flour - 2 Tbsp
  • butter - 8 tsp
  • chopped onion - 1 item
  • chopped celery - 2 Tbsp
  • pepper to taste - 1 item
  • chopped parsley - 2 Tbsp
  • poultry seasoning - 1/2 tsp
  • fresh bread crumbs - 2 c
  • chicken bouillon, defatted - 1/2 c

How to make stuffed pork chops:

Lightly pound the cutlets to make them into thin fillets. Melt half the butter and saut? the onion, parsley, and celery over gentle heat. Add the seasonings. Remove from the heat and place in a bowl. Add the bread crumbs, dampened with a bit of water and mix gently. Divide into 8 equal portions and place each on a pork fillet. Roll and secure with a skewer or tie with string. Dredge in flour sprinkled on waxed paper. Brown in a frying pan, using the rest of the butter. Add the chicken stock, lower the heat, cover and cook very slowly, about 1 1/2 hours.

Exchange value: 2 chops equal 3 meat exchanges plus 1 bread exchange plus 2 fat exchanges.

Recipe categories: Meat, Pork, Cajun.

Stuffed pork chops
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT1H47M
Total Time: PT1H47M

Cause of complaint:

Related ingredients:
stick butter, loin chops, ground round, boneless chicken or turkey, cornish game hens, 3/4 to 1-inch thick pork chops, pork tenderloin, trimmed of fat, boneless breast of turkey, thawed, condensed beef broth or one bouillon, beef roast rump, sirloin or boned rolled
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