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| LAURIE'S STUFFED PORK CHOPS | |
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6 (1 1/4 inch) loin pork chops, split for pocket Salt and pepper 3 tbsp. butter 1 sm. onion, chopped 1 rib celery, chopped 1/2 of 8 oz. pkg. corn bread stuffing crumbs 1/2 c. hot water 3/4 tsp. poultry seasoning 1/2 c. mayonnaise 1/2 c. prepared mustard 1 tsp. Worcestershire sauce 2 tbsp. teriyaki sauce 2 tbsp. brown sugar 1. Brown chops on both sides in large skillet. Remove from pan. Sprinkle with salt and pepper. 2. In skillet, melt butter and saute onions and celery. Add to stuffing crumbs along with water and seasoning. Mix well. 3. Stuff chops with crumb mixture. Secure with wooden picks. Place in baking dish. 4. In a small bowl combine remaining ingredients. Spread over pork chops. 5. Bake at 350 degrees for 50 to 60 minutes. If sauce begins to get dry, cover with foil during last 15 to 20 minutes. Yield: 6 servings. | |
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recipe reviews #58823
Norine (Saskatchewan) says:
The sauce seemed a little unnecessary as it only sat on top of the meat to dry out, I had to add another ingredient to keep the moisture, which turned out quite nice. Thank you for the recipe however it did need some tweaking.
#93776
Cyndi Woods (California) says:
I omitted the worcheshire sauce and poultry seasoning. I added an apple and pecans to the stuffing mix. I changed the cornbread to a special bread I had and toasted it and made my own stuffing mix. It was great. I had 5 adults taste this new dish and everyone of them loved it!!! Thanks for my new recipe!!!
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