A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pecan-Stuffed Pork Chops
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- #101443
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 pork loin chops, 1 1/4-inch thick
1/2 cup fresh breadcrumbs
1/2 cup minced scallions
1/2 cup minced apple
1/2 cup chopped pecans
1 clove garlic, minced
1/4 cup minced fresh parsley
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon ground cumin
2 tablespoons olive oil
1/2 cup chicken or vegetable stock
1/2 cup dry white wine
salt and pepper, as needed
1 bay leaf
directions
Preheat the oven to 350 degrees F. Grease a baking dish.
Cut a pocket into each pork chop.
In a bowl, stir together the breadcrumbs, scallions, apple, pecans, garlic, parsley, cayenne, mustard, cumin and olive oil. Mix well.
Fill each pocket with stuffing, packing it in lightly. Place the pork chops in the baking dish. Pour the stock and wine over the pork chops. Season with salt and pepper if desired. Place the bay leaf in the pan. Place the pan in the oven and bake at 350 degrees F for one hour or until cooked through. Baste the pork occasionally with the wine mixture.
Serve the pork hot with the juices from the pan spooned over each one.
nutrition data
Nutritional data has not been calculated yet.
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