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Stuffed Pork Chops 9
4 double pork chops
1 cup of breadcrumbs
1 onion
4 chicken livers
1 tablespoon of parsley
2 stalks celery
1 egg
2 tablespoons of brandy
2 tablespoons of butter
salt and pepper
Chop the chicken livers coarsely and fry in butter for 3 minutes. Chop
the onion and celery and sauté in butter until soft. Beat the egg. Mix
the breadcrumbs with the chicken livers, celery, onion, parsley, brandy,
egg, salt and pepper. Cut a slit in the chops to form a pocket and fill
with the stuffing, but don't pack too tight. Secure with toothpicks.
Arrange the chops in a greased baking pan and add less than a tablespoon
of water. Cover and bake in preheated oven at 350ºF. of 30 minutes.
Uncover and bake for another 30 minutes. |
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