This recipe takes it's idea from our
Filled Chicken Breasts
4 1-inch chops cut from a pork loin
        (split in two, but not completely parted)
3 cups of Pepperidge Farm Stuffing mix
1/4-cup of onion, diced small
1/4-cup of celery, diced small
Salt & pepper to taste
Put a large roaster in the oven with a metal rack to lift the pork chops above
the roaster bottom. Add water to just below the rack, and preheat to 350
degrees.

Dice the onion and celery, boil to tenderize, and drain. Add the onion and
celery back into the pan with water and butter to make the stuffing according
to package instructions.

Place each pork chop on a square sheet of foil greased with cooking spray.
Season the pork to taste, and then fill each one with filling right from the sauce
pan. Roll up each filled pork chop with the filling inside in the foil, snugly,
twisting the ends to secure it snugly.

Place the wrapped chops in the roaster, and bake uncovered at 350 degrees for
50 minutes or until they're done, depending on their size.
The Main Courses Chef presents ...
Filled Pork Chops
at The Fatted Café
More PA dishes ...
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