Baked Stuffed Pork Chops And Pan Gravy

I first cooked these in the early 90's when i belonged to a cooking school and they're great! make sure your guests are hungry: this is a very hearty entree. Recipe #320348 makes a really good side dish. I cook them with apple juice - just haven't gotten around to trying them with wine. Note: the recipe is easily modified for thinner chops by reducing the browning and baking times.

Steps

Melt 1 / 4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery , stirring , until onion is golden , about 5 minutes.

Remove skillet from heat.

Gently stir in bread cubes.

Add parsley , raisins , 1 1 / 2 teaspoons salt , marjoram and pepper.

Toss lightly to combine.

Set aside.

Preheat oven to 350f trim excess fat from chops , reserving the fat.

Using a sharp paring knife , cut a pocket in each chop , all the way to the rib.

Fill each pocket with 1 / 4 cup stuffing.

Fasten together with a couple of toothpicks.

Mix together the 1 / 4 cup flour and 1 teaspoon salt.

Lightly coat the pork chops on both sides with flour mixture , reserving remaining seasoned flour for gravy.

Heat 2 tablespoons butter and reserved pork fat in a large skillet.

Over low heat , cooking 3 at a time , brown chops well on both sides , turning with tongs , 8-10 minutes on each side or until browned.

Remove each batch of browned chops to paper towels.

Pour off fa.

Ingredients

bread, butter, onion, celery, parsley, dark raisin, salt, dried marjoram, pepper, pork chops, flour, apple juice