Jul 5 # 1 of 1
My Stuffed Porkchops
No measurements - it all depends on how much you want to make.
I buy nice thick chops and cut a slit making a pocket in the fatty end.
For the stuffing:
Melt butter in large skillet, add chopped onion, green and red bell pepper, and celery; saute until soft. Add cubed bread (combination of white, wheat and rye); add dissolved chicken bouillon (1 t. bouillon to 1 c. hot water). Add parsley, black pepper, garlic and sage. Let it cook down a bit; stuff chops. "Seal" with toothpicks.
Either skillet-fry or bake until done in olive oil, fresh garlic, fresh cracked black pepper and salt. Remove toothpicks before serving.
Serve with potatoes (prepared anyway you want) and your choice of veggies and salad!