Baked Stuffed Pork Chops
Source of Recipe
The Firehouse Cookbook
Baked Stuffed Pork Chops
The Assistant Chief who prepares this recipe says it has been given a four-star rating in Yonkers. He bakes apples along with the chops and adds, "as long as the oven is going, you may just as well bake a few potatoes."
6 pork chops, thick center cut
1 tablespoon cooking oil
6 slices white bread
1/4 cup celery
1/4 pound fresh pork sausage
1 small onion
1/4 cup margarine
Poultry seasoning to taste
Thyme to taste (optional)
Salt and pepper to taste
1 cup milk (about)
Cut a pocket in each pork chop for stuffing. Brown the chops in a skillet in the cooking oil, and set them aside. Dice the bread and finely chop the celery and onion.
Place the sausage in skillet and saute slowly, draining off excess fat. Add the onion and celery to the sausage and cook over low heat for about 5 minutes.
Add diced bread, margarine and seasonings to the skillet only long enough to melt margarine. Remove from heat and mix the ingredients thoroughly. Stuff pork chops with bread and sausage mixture, and put the chops in a baking dish.
Pour enough milk over the chops to cover them by 1/4-inch. Salt and pepper lightly. Cover baking dish securely with aluminum foil and bake for 60 to 70 minutes in a 350° F. oven.
Serve with baked apples, baked potatoes with butter and sour cream, and a favorite seasonal vegetable.
Serves 6
Source: The Firehouse Cookbook - Dorothy Jackson Kite
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