Stuffed Pork Chops
Source of Recipe
unknown
List of Ingredients
4 double pork chops, 1 1/4" thick
5 tablespoons butter
1 medium onion, finely chopped
1/4 cup celery, finely chopped
1 1/2 cups fresh bread, crumbled
2 tablespoons heavy cream
1/4 teaspoon sage
1/4 teaspoon ground basil
1/4 teaspoon coarse ground anise seed
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wineRecipe
Trim excess fat off chops. Slit chops at lower end to make pockets. In the cooker, melt 3 tablespoons butter. Add onion and celery. Stir fry till onion is light brown. Add bread, sage, basil anise seed, parsley, salt and pepper. Stir. Remove cooker from heat. Allow to cool. Add cream. Mix well. Divide mixture into 4 portions. Stuff each chop. Secure pockets with toothpicks. Wipe cooker with paper towel. Melt remaining butter (2 tablespoons) in cooker. Brown chops on both sides and remove. Pour wine into cooker. Put trivet in cooker. Place chops on trivet. Close cooker. Bring to full pressure on high heat. Reduce heat & cook for 10 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Place chops on serving dish. Remove toothpicks. Serve hot.
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