Harvest Stuffed Pork Chops |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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The savoury sour cream sauce makes this dish ... yummy! Depending on the size of your chops, the servings may vary from 6-8. Can't fit all of the stuffing? The size of your chops may not accomodate all of the stuffing, but extra stuffing makes a great side for another meal - see the note in the recipe for details. Ingredients:
3 lbs pork chops (6-8 thick chops) |
3 kaiser rolls, day old |
4 ounces dried currants |
1 bunch parsley |
2 cups sour cream |
2 tablespoons flour |
2 apples (sour variety like granny smith) |
4 ounces pitted prunes |
1 egg |
1 teaspoon ground cardamom |
1 tablespoon butter |
salt and pepper |
3 -5 sprigs fresh parsley (to garnish) (optional) |
Directions:
1. Slice each pork chop open so that it forms a pouch.
2. Rub salt and pepper generously into the meat.
3. Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
4. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
5. Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
6. Divide the stuffing among the pork chops, filling each pouch.
7. Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
8. To serve- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
9. Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
10. Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
11. Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
12. Remove the chops to a heated platter.
13. If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
14. If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
15. Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
16. Taste the sauce and add salt and pepper if necessary.
17. Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
18. Garnish with a sprig of fresh parsley, if desired.
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