Stuffed Pork Chops

Have you ever been watching a cooking show and the host makes something, takes the infamous bite, and they start in with their ‘yums’ and ‘ohhs and ahhs’, but they have this look in their eye that makes you doubt it just a little? I am waiting on the day that the cook will just say, ‘Wow, that didn’t turn out the way it was supposed to.’ Or, ‘What the cuss did I just do?’. Something along those lines. Because in real life, in a real kitchen, that’s what happens.

I’ve had this recipe dog-eared in an old cookbook for years. I finally tried it (with some variations). And I’m just gonna say it, “It didn’t turn out the way I thought.” Don’t get me wrong, it was good… I wouldn’t waste your time by posting it if it wasn’t. But it sort-of tasted like cafeteria food; like I had gotten it in line at Luby’s or Furr’s. Or something your grandmother would have made. Kind of old-fashioned. But in a good way. I think it was the water bath; (but the water bath was what made them so tender, so I wouldn’t change that). I think that the steam from the water bath forced the herbs and stuffing mix flavor to permeate the pork chop to a point where it all tasted the same. The meat tasted exactly like the stuffing. And again, it wasn’t a bad thing. It was just unexpected. When I make this again, I can’t decide if I’ll do anything different or not. Jasper really liked it. And after all, I’ve always been kind of fond of Furr’s. And grandma’s cooking.

Stuffed Pork Chops with Sour Cream Gravy

4 thick bone-in pork chops

3 Tbs. butter

1 medium onion, chopped

1 cup mushrooms, chopped

1 cup stuffing mix

2 Tbs. parsley, chopped

1/2 tsp. salt

1/4 tsp. sage

1/4 tsp. garlic

1/4 tsp. fresh ground pepper

1 egg beaten

flour, to dredge

olive oil

for sour cream gravy:

3 Tbs. oil & drippings from baking pan

1 1/2 cups water

3 Tbs. flour

2 Tbs. sour cream

salt & pepper, to taste

Preheat oven to 350.

Heat butter in a heavy skillet. Saute onions and mushrooms until onions are translucent. Stir in seasonings, egg, and stuffing mix. Mix well. Add enough water to moisten the mixture.

Cut a pocket in each of the chops. Stuff with stuffing mixture. Secure with a toothpick or twine. Dredge in flour. Sear chop on each side in an oiled pan until lightly browned.

Place a rack in a baking dish. Pour water into bottom of pan until water level reaches just below the rack (you do not want the water touching the meat). Place chops on the rack. Cover and bake for 40 minutes. Uncover and bake another 20 minutes.

Pour all drippings from the baking pan into the skillet with oil. Scrape loose all the brown particles and add to drippings in skillet. Stir in flour and brown. Add about 1 1/2 cups water. Cook until thickened. Add sour cream and gently heat through while whisking. Serve with chops.

Adapted from the Junior Welfare League’s cookbook.

Submitted by Linda Murdock Wilson


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