Stuffedporkchopsallsaintsepiscopalchurchlongmeadow Recipes

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STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW



Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow image

The anticipation was extreme, and I could hardly contain myself with excitement. On a Wednesday night mid February 1965, I was asked to come and help my mother; who at the time was the head of the church kitchen, manning the large plates of food rolled out to the monthly meeting of the "All Saints Men's Club". I was 9 years old, and to accompany my mother and be a helper at this important dinner was beyond part of my wildest dreams. These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the "men" would ask to have two. My mother had planned for 50 men, so there were no coming back for seconds, but this recipe stayed at the pinnacle of the "Men's Club" menu for most of my adolescence, preparing this dish year after year. This is not a fancy dish; but it does fill up all empty spots in your stomach and is really perfect made for a few or a crowd. Very easy to put together and can be easily halved or doubled twice. When preparing this for my family now, we just split a chop and enjoy with a vegetable. Go ahead, stuff em' and eat them....and you don't even have to attend the "Men's Club".

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

6 double thick pork chops, bone in sliced with pocket (can be boneless)
7 slices bread (cubed or broken)
1 medium onion, chopped
3 stalks celery, chopped
2 tablespoons butter
1 tablespoon water (optional if to dry)
1 teaspoon parsley (dried)
1 teaspoon salt
1/4 teaspoon sage (dried)
1/4 teaspoon pepper
1/4 cup water (or chicken, vegetable broth)

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Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
  • Salt and pepper inside and out of chops. Set aside.
  • Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
  • Add parsley, sage, salt, and pepper.
  • Add parsley mixture to bread and mix thoroughly, adding water as necessary.
  • Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
  • Stand on bone end and bake for 1 hour or until well done.
  • Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

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