"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Pork Chops Recipe

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This recipe for Stuffed Pork Chops, by , is from Descendants of the La Crosse Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Vandersteen
Added: Sunday, August 24, 2008


3 tsp margarine, divided
1 sm yellow onion, finely chopped
1 c cooked white rice
3/4 c chicken broth, divided
1/4 c shredded mozzarella cheese
1/4 c ricotta cheese
2 tbsp grated Parmesan cheese
1 tsp dried thyme
4 boneless center cut loin pork chops, trimmed

In a medium nonstick skillet, melt 2 tsp margarine over medium heat. Add onion; saute until softened, about 5 minutes.

Remove skillet from heat. Stir in rice, 1/4 c chicken broth, cheeses, and thyme. Mix well.

Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice mixture into pockets, dividing evenly. Secure openings with toothpicks.

Place the same skillet over medium-high heat. Add 1 tsp margarine and melt. Add chops; cook until browned, turning once, about 2 minutes per side. Add remaining broth. Reduce heat to medium; cover and cook until chops are cooked through, about 10 mintues. Remove toothpicks before serving. Serve with pan juices on the side.




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