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Stuffed Pork Chops 8
4 double loin pork chops cut 1 1/2 inches thick
1 onion, peeled and chopped
1 tablespoon of butter or margarine
1/2 cup of soft bread crumbs
1 teaspoon of salt
1/2 teaspoon of pepper
1/8 teaspoon of powdered nutmeg
4 prunes, cooked, stoned and chopped
prune juice
juice 1 lemon
Cut a slit in pocket in each chop. Sauté onion 5 minutes in butter. Stir in crumbs and mix. Season with salt, pepper, and nutmeg. Mix in prunes, and if too dry add a little prune juice or other fruit juice. Stuff into pocket in chops. Secure with small skewers or wooden sticks. Turn oven to 350ºF. Place the chops in baking pan. Squeeze lemon juice on each. Bake about 1 hour or until well browned. Baste once or twice during baking with a very little mixed lemon and prune juice. 4 servings |
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