Recipe: MCall's Cooking School Baked Stuffed Pork Chops #23

MCCALL'S BAKED STUFFED PORK CHOPS #23

4 slices day old bread
1/4 cup butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons chopped parsley
1/2 cup dark raisins
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried marjoram leaves
6 rib pork chops, 1-1/2-inches thick, each about 3/4 LB
1/4 cup all purpose flour, salt
2 tablespoons butter
1 cup white wine, apple juice or cider

Make stuffing:
Trim some of crust from bread; cut bread into 1/4 inch cubes.

In 1/4 cup hot butter in skillet, saute the chopped onion and celery, stirring until onion is golden - about 5 minutes.

Add bread cubes, stir to combine. Remove skillet from heat. Add raisins, parsley, 1 1/2 teaspoon salt, the marjoram and pepper; toss lightly to combine.

Preheat oven to 350 degrees.

Wipe pork chops with damp paper towels. Trim excess fat; reserve. Using sharp paring knife, cut a pocket in each chop, all the way to rib. Fill each pocket with 1/4 cup stuffing. Fasten together with two wooden picks.

On a sheet of waxed paper, mix together the flour and 1 teaspoon salt. Coat the pork chops on both sides with flour mixture. Reserve rest of flour mixture to use in making gravy.

Heat butter and reserved pork fat in large skillet. Over low heat, brown chops well on both sides, turning with tongs - about 10 minutes on each side. Cook three at one time. Remove, brown rest of chops. Pour off fat. Add wine, juice or cider to the pan.

Stir over medium heat to dissolve browned bits. Pour into bottom of 13x9x2 roasting pan. Stand chops on bottom of pan. Cover with foil.

Bake one hour. Remove from oven; discard wooden picks. Baked chops uncovered,40 minutes, or until tender.

Remove chops to platter; keep warm.

Make gravy:
Over medium heat, boil drippings, uncovered, 10 minutes, to reduce to 1 cup.

Dissolve reserved flour mixture in 1/2 cup water. Add to drippings Bring to boiling, stirring; simmer 3 minutes. Strain.

Servings: 6