"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet and Sour Stuffed Pork Chops Recipe

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This recipe for Sweet and Sour Stuffed Pork Chops, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless pork chops, 1 1/4-inch thick
8 oz. crushed pineapple
1/2 c. water
1 stalk celery, chopped
1/4 c. butter
2 T. packed brown sugar
2 T. soy sauce
1 T. vinegar
1/4 t. garlic powder
8 oz. Pepperidge Farm Cornbread Stuffing

Directions:
Directions:
Cut horizontally through each chop to form a pocket. Mix pineapple, water, celery, butter, sugar, soy, vinegar and garlic powder in medium saucepan. Heat to a boil. Remove from heat. Add stuffing; mix lightly. Spoon stuffing into pork chop pockets. Place chops, stuffing-side up, in 2-quart shallow baking dish. Cover. Bake at 350 for 20 minutes. Uncover; bake 25 minutes or until chops are done. NOTE: Have butcher cut pockets in chops, or do it yourself: make 1/2-inch slit in one side of chop with sharp knife, careful not to cut through to other side; gently nudge opening inside chop with your fingers.

 

 

 

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