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Pecan-Stuffed Pork Chops

User Rating4.5 out of 5 (4 Reviews)  Write a Review

By Diana Rattray, About.com

Scroll down to see more pork chop recipes.

Ingredients:

  • 2 pork chops, 1-inch thick or more
  • 1/4 cup fresh bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup minced apple
  • 1/4 cup chopped pecans
  • 1 small garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • dash black pepper
  • dash cayenne
  • 1/4 teaspoon ground mustard
  • dash ground cumin
  • 1 tablespoon vegetable oil
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1 small bay leaf

Preparation:

Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.

Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.

Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake at 350° for about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with potatoes.
Serves 2.

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Guide's Response to User Reviews
"Thanks for the helpful comment about the oven temperature ommission. I've updated the recipe." - Diana Rattray, Your Guide to Southern Food


User ReviewsWrite Review
5 out of 5 5 out of 5
March 30, 2009By Beer001
"I had never made a stuffed pork chop before trying this recipe and I must say I'm sold! Juices from the stuffing seep into the pork and vice versa in the most delicious way."

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Southern Food

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