Stuffed Pork Chops
Always a favorite. Make it tonight, serve it tomorrow.
4 double loin pork chops,
1/4 cup mushrooms diced
1 small onion, minced
1/4 green bell pepper, minced
1/8 teaspoon ground cumin
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons brandy
1 cup chicken broth
1/4 cup raisins
Cut pocket in center of each chop.
Combine mushrooms, onions, green pepper and cumin.
Insert a little mixture in each pocket.
Dust chops with flour
Heat olive oil in a skillet that has cover.
Saute chops in olive oil until crisply browned.
Drain off all fat.
Add brandy and set aflame
When flame has died out, pour in the chicken broth and raisins. Cover.
Simmer until chops are tender about 35 minutes.
Serve with rice.
For a crowd I have made these using pork steaks. Deboned the steaks, spread on the stuffing and tied them. Browned them in a frying pan and transferred them to a Dutch oven, and simmered them until done. They reheat so well.
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