Sounds yummy

Details on how to stuff and cook

Not everyone eats pork these days, but we do in my house. Pork loin and pork chops are a favorite, but these sound good enough to try, although I wouldn’t likely fry them in fat, but instead use olive oil.

Baked Stuffed Pork Chops – 8

8 lean pork chops, cut 1 1/4″ thick

1 tsp each sage & salt

1 tsp ground pepper

5 T margarine

1 onion chopped fine

2 c coarse soft bread crumbs

Flour

Egg wash

Fine  dry crumbs

Parsley

Slit chops for stuffing. Cook onions until soft, add to stuffing, mix as usual. Roll each chop in flour and wash with (egg + milk or water). Heat fat in heavy skillet. Brown both sides. Stand them in roasting pan pocket side up. Add water & bake 325º – 1 hr

My thoughts – make up a stuffing of the sage, salt, pepper, margarine, cooked onion and soft bread crumbs. Stuff the chops. Heat olive oil. Roll the stuffed chops in flour, then egg wash, then fine bread crumbs. Not sure about the parsley, maybe mix that with the fine bread crumbs. Brown on both sides, then bake.