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Friday, November 30, 2012

Stuffed Pork Chops

Photo courtesy my Mac.
  Stuffing is my favorite part of Thanksgiving, hands down. It's rare but on occasion, I may have some stuffing leftover from the big day. After awhile, you need a change from poultry, so I picked up some butterflied pork chops. They are easy and quick to cook and by adding stuffing you dress them up and it makes a warm and cozy main dish.

Stuffed Pork Chops
butterflied pork chops
1-2 tsp. seasoning of choice (Southwest, Italian or Greek)
1/4 tsp. crushed black pepper
1/2 tsp. salt
1/2 cup stuffing, per pork chop*
1/4 cup gravy, per pork chop*
*more or less to taste and size of meat

Preheat oven to 350 degrees. Spray coat baking dish (size depends on number of pork chops). Layer foil along bottom of pan with enough sides to fold over top later.

Place meat in baking dish and sprinkle both sides with spices. Spoon stuffing into center of pork chop and fold over, securing with toothpick or half of a bamboo skewer. (The art of substitution.)

Bake 30 minutes. Remove from oven and pour gravy over top of meat. Close foil over meat and return to oven for 15-20 minutes.

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