Stuffed Pork Chops
Prep
15m
Cook
1h 5m
| Category: | Egg Dishes |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 4 double pork chops |
| 3 Tablespoons butter or margarine |
| 0.13 teaspoon thyme |
| 1.5 cup bread crumbs, toasted |
| 0.25 teaspoon pepper |
| 4 pineapple rings |
| 1 medium onion, chopped |
| 0.5 cup mushroom, chopped |
| 2 Tablespoon parsley, chopped |
| 1 teaspoon salt |
| 2 large eggs, slightly beaten |
Stuffed Pork Chops Directions
- Chop onion fine; cook and melted fat and talent. Stir in chopped mushrooms, thyme, parsley, breadcrumbs, salt and pepper. Remove from heat, stir in slightly beaten eggs.
- Cut a pocket in each pork chop; fry chops in Greece skillet, until golden brown on both sides.
- Transfer to a baking dish, cover with lid, or aluminum foil and bake for 15 minutes in a 325° oven.
- Remove cover and continue baking for 15 minutes longer, with the pineapple ring on each pork chop.
- Serves four
Notes
