Ingredients:
2 pork chops, bone-in
oil, for browning
2 cups fresh bread, cubed
1 tablespoon butter
1/4 cup chopped onions
1/4 cup green peppers, diced
1/4 cup chicken broth
2 tablespoons chopped parsley
1/8 teaspoon salt
1/8 teaspoon poultry seasoning
1 tablespoon butter
1 cup sliced fresh mushrooms
2 tablespoons dry sherry or 2 tablespoons white wine
2 tablespoons flour
1 cup chicken broth
Directions:
Preheat oven to 350 degrees F.
Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes.
Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well.
The stuffing should be fairly moist. Add more broth if needed or if using hard bread cubes.
In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side.
Spray a casserole dish large enough to hold the chops with cooking spray.
Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover.
Bake for about 45 minutes, until done.
About 10 minutes before chops are done, using the same skillet, melt butter over medium heat.
Add sliced mushrooms and saute for about 2 minutes, until they begin to soften.
Add wine and cook until its almost all evaporated.
Stir in flour well.
Dont worry, it will be dry.
Stir in chicken broth and let it quickly come to a boil.
Immediately reduce heat and let simmer for a few minutes to thicken.
If too thick for your liking, just stir in more broth and continue to simmer.
Spoon a little sauce over each chop and serve hot!
NOTE: I use whatever bread i have on hand for stuffing.
This was particularly good with sunflower bread, as you could taste the sunflower seeds.
NOTE: If stuffing chops, follow the directions as they are but stuff them before browning, using toothpicks to hold them together.
Servings: 2
Time preparation: 15 min.
Time total: 60 min.