Tuesday, May 21, 2013

Stuffed Pork Chops

Prep : 15 minutes             Bake : 1 hour         Servings : 4

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 bread , cut into 1/4-inch cubes
4                  bone-in pork loin chops (1 to 1-1/2 inch thick and 7 ounces each)

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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