Wednesday, February 22, 2012

Stuffed Pork Chops

Momma night at the Grisham house was a hit. I served up stuffed pork chops, Mahatma yellow rice and steamed broccoli. Stuffing was made and chops were wrapped up last night; popped it in the oven this morning and all I had to do was fix the sides when I got home.  The directions are going to be how I fix these every time I make the dish. You can cook these quicker if you don't want to start the night before, but they won't be as tender.

  • 5 pork chops 2" thick
Stuffing Mix:
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/2 onion, chopped
  • 1-1/2 tbsp. minced garlic
  • 1/4 cup margarine
Recommended spices:
  • 1/8 tsp. thyme
  • 1/8 tsp. black pepper
  • 1/4 tsp. salt
  • 1/4 tsp. garlic salt
  • 1/4 tsp. Lawry's Season Salt
  • Good On Anything Sauce (or Dale's or Johnny's Sauce)
  • 1/2 cup water
DIRECTIONS: The night before...

Carefully cut a slit/pouch into the pork chops. Line a small casserole dish with a big piece of long aluminum foil.

In a small bowl mix the stuffing mix ingredients and recommended spices until well blended.

Stuff chops with stuffing. Insert toothpicks to keep them together. Stand up in dish side by side.
Season the tops and sides of the pork chops with additional salt, pepper and seasoning of your choice. We keep our Good on Anything Sauce in a spray bottle which makes the next step easier. Lightly spray sauce all over exposed chops.
Pour 1/2 cup water around the bottom of the chops. Fold aluminum foil in on the sides first. Gather the ends to the center and then tightly roll up the aluminum foil. Refrigerate overnight.

DIRECTIONS: The morning...

Place dish into cold oven. (6AM) Turn oven on to 250 degrees. I am fortunate to have a job where I or Blair can come home at lunch and turn the oven off at 12 noon. Bake for a minimum of 6 hours. Leave the pork chops in the oven and do not unwrap until you are ready to eat.

1 comment:

  1. I made these tonight and they were great!