Stuffed country chops

Yield: 1 servings

Measure Ingredient
1 \N Box or bag stuffing croutons; (1 pound)
⅓ cup Golden raisins
1 cup Fresh pears; peeled and chopped
\N \N ; or canned pears,
\N \N ; drained and chopped
½ cup Diced white onion
½ cup Diced celery
½ teaspoon Dry sage
½ teaspoon Whole dry thyme
½ teaspoon Salt
½ teaspoon Ground black pepper
1 cup Chicken broth; hot
8 \N Pork chops; (rib loin chops), 1
\N \N ; 1/2 inch thickness
\N \N ; (8 ounce)
½ teaspoon Salt
½ teaspoon Ground black pepper
1 tablespoon Finely chopped fresh rosemary

In a medium mixing bowl combine the stuffing croutons, raisins, pears, onion, celery, sage, thyme, salt and pepper. Mix well.

Slowly add the hot chicken broth to the stuffing mixture, stirring constantly. Depending upon the brand of stuffing croutons, you may need a little less broth or possibly a bit more. Continue to stir mixture until it clumps up and attains a moist consistency. Set aside.

Trim the excess fat from the chops, if any. Slice each chop horizontally through the center, threefourths of the way to the bone, creating a cozy pocket.

Fill the pork pockets with stuffing mixture. Place the stuffed chops in a nonstick roasting pan and sprinkle with chopped rosemary, salt and pepper.

Roast for approximately 40 minutes and then remove from the oven.

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