Post by marlaoh on Mar 23, 2004 7:26:29 GMT -6
Rolled Stuffed Chops
2 cups cooked stuffing
6 boneless pork chops, 1/2” thick
1/2 cup flour
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons rubbed sage
2 teaspoons oil
1 can (14 oz.) chicken broth
1 1/4 cups milk
Method:
Prepare stuffing according to package directions or favorite recipe. Note – this is a great recipe for using left over stuffing.
Cool stuffing for easier handling. Place pork chops between two pieces plastic wrap and pound to at least 1/4” thickness. Place approximately 1/4-1/3 cup stuffing in the center of each chop and roll meat around stuffing. Secure edges with toothpicks.
Heat oil in heavy or non-stick pan with a lid. Combine flour, garlic powder, paprika, salt, pepper and sage. Mix well. Set aside 2 tablespoons flour mixture for thickening later.
Place 2 tablespoons milk in a bowl. Dip rolled chops in milk then in flour mixture. Place in hot pan and brown. Turn rolls to brown all sides. Discard dipping flour and milk.
Add a few tablespoons chicken broth to pan, reduce heat, cover and simmer. Continue to add broth as needed to prevent meat from burning and to aid in browning of meat.
Cook 20-25 minutes or until cooked through. Remove meat to serving plate and cover to keep warm. Remove toothpicks and discard.
Stir reserved 2 tablespoons flour mixture into pan. Gradually add remaining milk, stirring well to prevent lumps. Bring to a boil and cook 1-2 minutes. Pour gravy over meat and serve with colorful vegetables and hot rice.
Serves 6
2 cups cooked stuffing
6 boneless pork chops, 1/2” thick
1/2 cup flour
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons rubbed sage
2 teaspoons oil
1 can (14 oz.) chicken broth
1 1/4 cups milk
Method:
Prepare stuffing according to package directions or favorite recipe. Note – this is a great recipe for using left over stuffing.
Cool stuffing for easier handling. Place pork chops between two pieces plastic wrap and pound to at least 1/4” thickness. Place approximately 1/4-1/3 cup stuffing in the center of each chop and roll meat around stuffing. Secure edges with toothpicks.
Heat oil in heavy or non-stick pan with a lid. Combine flour, garlic powder, paprika, salt, pepper and sage. Mix well. Set aside 2 tablespoons flour mixture for thickening later.
Place 2 tablespoons milk in a bowl. Dip rolled chops in milk then in flour mixture. Place in hot pan and brown. Turn rolls to brown all sides. Discard dipping flour and milk.
Add a few tablespoons chicken broth to pan, reduce heat, cover and simmer. Continue to add broth as needed to prevent meat from burning and to aid in browning of meat.
Cook 20-25 minutes or until cooked through. Remove meat to serving plate and cover to keep warm. Remove toothpicks and discard.
Stir reserved 2 tablespoons flour mixture into pan. Gradually add remaining milk, stirring well to prevent lumps. Bring to a boil and cook 1-2 minutes. Pour gravy over meat and serve with colorful vegetables and hot rice.
Serves 6