Old-World Stuffed Pork Chops
Years ago, a relative ran a restaurant in downtown Milwaukee, where several well-known German restaurants still operate. This is one of the recipes she developed. The savory stuffing and juicy pork chops are always a hit.
-Jeanne Schuyler, Wauwatosa, Wisconsin4 ServingsPrep: 15 min. Bake: 1 hour
Ingredients
- 4 pork chops (1/2 inch thick)
- 1 to 2 tablespoons canola oil
- Salt and pepper to taste
- 3 cups dry unseasoned bread cubes
- 1 can (16 ounces) cream-style corn
- 1 egg, lightly beaten
- 1 teaspoon grated onion
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a skillet, brown pork chops in oil on both sides; sprinkle with
- salt and pepper. Meanwhile, in a bowl, combine remaining ingredients
- and mix well. Alternate the pork chops and stuffing lengthwise in a
- greased 3-qt. or 11-in. x 7-in. baking dish. Bake, uncovered, at
- 350° for 1 hour. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer