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> Pork Chop Recipes
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New Age Stuffed Pork Chops
1 tablespoon of olive oil
1 cup of fresh mushrooms, finely chopped
1/4 cup of minced scallions
1 tablespoon of dry red wine
1/4 teaspoon of salt
1/4 teaspoon of dried thyme
1/4 teaspoon of pepper
2 pounds of pork chops, cut 2 inches thick and trimmed of excess fat
Heat olive oil in a heavy nonstick skillet over medium high heat. Add
mushrooms and scallions and cook 4 to 5 minutes, stirring occasionally.
Add wine and cook and additional 5 minutes. Add salt, thyme, and pepper.
Remove from heat and cool thoroughly. Preheat broiler.
Cut a horizontal pocket into each chop, parallel to surface of meat,
approximately 1 inch from each surface. Be careful not to cut all the
way through to the opposite side.
Spoon cooled mushroom mixture into the pocket, spreading evenly. Use a
wooden toothpick to secure the edge of each chop, in meat away from the
side that will face the flame. Place the chops on a broiler pan 5 inches
from heat source. Broil for 45 minutes, turning once during the broiling
process. Remove the chops and place on a warm serving platter. Cover
with aluminum foil and allow to stand 10 to 15 minutes. Be certain to
remove toothpicks before serving. Serves 6 to 8 |
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