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Crab Stuffed Pork Chops




Source of Recipe


Good Things Utah
Crab Stuffed Pork Chops
by: Chef Tom

* 4 pork loin pork chops, butterflied
* 1 6 oz can lump crab meat – drained
* 1 egg
* 1/4 cup bread crumbs
* 1 Tbs anchovy paste
* 1/2 tsp sesame oil
* 1/2 tsp salt
* 1 stalk of celery - finely minced
* 1 half of a medium onion – diced
* 5 minced mushrooms


Preheat oven to 350 degrees.

Combine lump crab, bread crumbs, egg, anchovy paste, sesame oil and salt in a medium bowl, set aside.

Combine celery, onion and mushrooms in a frying pan and saute until the mushrooms lose all their moisture.

Add the celery mixture to the crab mixture and stir to combine.

Divide stuffing into four equal parts, and add to one side of the butterflied pork chop.

Fold the other side of the pork chop over, put on a lightly greased baking sheet and cook until the stuffing reaches 160 degrees (30 – 45 minutes).