Baked Herb-Stuffed Pork Chops
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Stuffed pork chops seem to be a 1930's innovation, which was usually with a basic recipe for bread dressing.
For this recipe make sure the skillet in which you bake the chops has a heat-proof handle.
INGREDIENTS
1/2 pound medium mushrooms, wiped clean and thinly sliced
1/3 cup chopped onion
1/3 cup chopped celery
1/2 cup butter
1 cup dry bread crumbs
1/4 teaspoon ground sage
1/2 cup minced fresh parsley
1/4 cup minced dried apricots
4 double center-loion pork chops, with pockets cut between the 2 rib bones
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white winePreheat oven to 350 degrees.
Stir-fry mushrooms, onion, and celery in half the butter in a large heavy ovenproof skillet 3 minutes; mix in bread crumbs, sage, parsley, and apricots; set aside.
Sprinkle pork chops inside and out with salt and pepper, then stuff mushroom mixture loosely into pockets and fasten with toothpicks.
Wipe skillet clean, set over moderately high heat, add remaining butter and, when it sizzles, add chops and brown 3 to 5 minutes on each side.
Pour wine around chops, cover skillet, transfer to oven, and bake until chops are tender - about 1 hour. Serve at once.
Makes 4 servings