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Pennsylvania Dutch Stuffed Pork Chops




Source of Recipe


Unknown


List of Ingredients




Chops:
4 double cut pork chops with a pocket for stuffing
1/4 C. Italian salad dressing
2 C. uncooked Penn.-Dutch filling (see recipe below)
1/2 t. garlic salt
1/2 tsp. black pepper
1 small red or Vidalia onion sliced into 1/4 inch rings

Pennsylvania Dutch Filling
1 medium onion, chopped
1/2 C. (1 stick) butter
2 C. chopped celery
4 C. water
1 loaf bread, cubed
1 T. dried parsley
1 tsp. dried thyme




Recipe



Chops:
Preheat oven to 350 degrees F.
Place chops in a small roasting pan or dish.
Using a basting brush, coat chops inside and out with Italian dressing.
Stuff chops firmly with Penn.-Dutch filling and season them with garlic salt and black pepper.
Lay onion rings on top of the chops and add a little water to roasting pan.
Cover with foil and bake 35 minutes.
Uncover and bake for 15 minutes longer or until done. Garnish with additional onion rings.
Serves 4.

Pennsylvania Dutch Filling

Preheat oven to 350 degrees F.
In a saucepan, saute onion in butter.
Add celery and cook until tender.
Put water in a large bowl; add bread cubes, onion mixture,
parsley, and thyme and mix well.

If you wish to use this as a stuffing by itself:
Spoon into a buttered 9 X 13 baking dish and bake for 1 hour.
(Serves 12.)