Wednesday, October 17, 2012

Stuffed Pork Chops

My grocery store marks their meat down a certain percentage when it is getting within a few days of the 'eat or freeze by date'.  I always watch for the bright yellow stickers, and sometimes choose the meat I will buy based on these deals. When I saw a good deal on butterfly cut pork chops, I decided to give them a try!  There was a recipe included on the package, so I modified it some, and came up with these Stuffed Pork Chops!  The cooktime is long, but it doesn't take much time at all to prepare the stuffing.  My whole family really enjoyed this recipe!

Stuffed Pork Chops

6 pork loin chops, 2 inches thick, butteflied
1 teaspoon butter
1 onion, diced
1 teaspoon minced garlic
2 cups chicken broth
4 slices bread, cut in 1/4 inch cubes
1/2 teaspoon dried parsley
1/2 teaspoon basil
salt and pepper, to taste

1. Melt butter in nonstick skillet over medium heat.  Saute onions until transparent and soft. Add garlic when you are almost done cooking onions.

2. Add chicken broth, and simmer to reduce by half.

3. Stir in bread, parsley, basil, salt, and pepper.  Remove from heat and let cool.

4. Preheat oven to 325 degrees. 

5. Portion stuffing onto one half of each chop, and fold over the stuffing.  Bake in the preheated oven for 1 hour.  When tested with a meat thermometer, the pork should be 160 degrees F when completed.


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