Seasonal Recipes

Baked Stuffed Pork Chops Recipe


  • 4 center-cut Pork Chops (2 inches thick, each with a pocket)

For the Filling:

  • 2 tbsp Butter
  •  1/3 cup Onion (finely chopped)
  •  ½ cup Celery (chopped)
  •  1½ cups soft Bread Cubes
  •  ¼ cup dark Raisins
  •  2 tbsp Parsley (chopped)
  •  1 tsp Salt
  •  ½ tsp dried Marjoram Leaves
  •  1/8 tsp Pepper
  •  3 tbsp Apple Juice
  •  1 tsp seasoned Salt

Lasts make Baked Stuffed Pork Chops:

  • Preheat oven to 350 degrees F.
  • Clean the pork chops with a paper towel. Keep aside.
  • Heat butter in a pan and fry onions and celery until tender.
  • Add bread cubes and fry for 2-3 minutes.
  • Remove from heat and stir in raisins, parsley, salt, marjoram, pepper, and apple juice.
  • Fill the mixture into pork chop pockets and sprinkle seasoned salt.
  • Place the meat on racks of a roasting pan and pour water on the surface of the roasting pan, about ½ inch deep.
  • Cover the pan with a foil and bake for 45 minutes.
  • Remove the foil and bake uncovered for another 45 minutes until meat turns brown and tender.
  • Slice and serve hot.

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