Recipe Talk

McCall's GARC Baked Stuffed Pork Chops

The Midwest 4 S

4 rib pork chops, cut 2 inches thick, each with a pocket

SAVORY STUFFING;

2 tablespoons butter or margarine

1/3 cup chopped onion

1/2 cup chopped celery

1 1/2 cups bread cubes

1/4 cup dark raisins

2 tablespoons chopped parsley

1 teaspoon salt

1/8 teaspoon pepper

3 tablespoons apple juice

1 teaspoon seasoned salt

1. Preheat oven to 350 F. Wipe pork chops well with damp paper towels.

2. Make Savory Stuffing:

In hot butter skillet, cook onion and celery until tender-- about 8 minutes.
Add bread cubes; brown slightly. Remove from heat.

3. Add raisins, parsley, salt, majoram, pepper, and pepper, and apple juice, toss mixture lightly, to combine.

4. Fill pockets pockets of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan; sprinkle with seasoned salt. Pour water to inch
deep in roasting pan (water should not touch rack). Cover pan with foil.

5. Bake chops 45 minutes. Remove foil, and bake bake, uncovered, 45 to 55 minutes longer, or until chops are tender and brown.

Makes 4 servings.