"The belly rules the mind."--Spanish Proverb

Stuffed Pork Chops Recipe

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This recipe for Stuffed Pork Chops, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Avanelle Dupree Leslie
Added: Wednesday, September 24, 2008


6 rib pork chops - 1 1/2 inches thick
3 cups fresh bread crumbs
1 cup diced ham
1/8 tsp. black pepper
1/4 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. ground sage
1/4 tsp. ground dried thyme
1 egg
1 - 10 oz. can condensed beef broth

Remove the crust from the bread and pinch up.
Add ham, pepper, nutmeg, egg, and 1/2 cup broth. Mix well. Cut slits in outside of pork chops to form a pocket (your butcher might do this for you). Mix the salt, sage, and thyme together. Rub inside and outside of pork chops with this mixture. Stuff the chops with bread mixture and place in pan. Bake uncovered at 450 for 30 minutes. Remove from oven and drain off the fat. Mix 1/2 cup water with remaining broth, pour around the chops and cover with foil. Reduce the heat to 400 and bake 50-60 minutes or until tender. Any left-over stuffing can be wrapped in foil and baked during this time.




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