|12-06-2002, 05:27 AM||#1|
Major LCF Poster!
Join Date: Jun 2002
Location: living the SLO life
Stats: -18 lbs since Jan 1, 2015
Stuffed Pork Chops!! OMG!
OMG! I made JosieL's stuffed pork chops last night and they were F A B U L O U S!!!! Everyone needs to try them. They were pretty easy to make too.
Stuffed Pork Chops
4 thick pork chops
5 to 6 medium mushroom caps
1 tablespoon dry onion soup mix
1/2 cup cooked broccoli - chopped
1 stalk celery - finely chopped
1/2 cup shredded Parmesan cheese
1 1/2 tablespoons butter
1/2 teaspoon garlic powder
Saute celery in butter until tender.
Cut mushrooms into thin slices and place in bowl.
Add soup mix and broccoli to bowl.
Beat egg and pour over mushroom mixture blending well.
Add celery and butter from skillet.
Add Parmesan cheese to stuffing mixture.
Slice pork chops along the side making a pocket in each one.
Stuff mixture into each pocket and place in a 9x9 casserole.
Top with garlic powder.
Bake at 350 degrees for 40 to 45 minutes or until desired doneness
|01-21-2014, 07:34 AM||#3|
Major LCF Poster!
Join Date: Apr 2003
Location: NW PA
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
I know this is a very old post but when it came up as #2 in my Google searches for LC stuffed pork chops.
I have just a few questions and hope the original poster or someone who made them could answer:
*Did you cover the baking dish with foil?
*Did these come out moist or were they dry?
*Also, do you think after stuffing them that if you sauted them in a skillet with butter and oil first to brown, then bake, if that would make them better?
|01-21-2014, 08:20 AM||#4|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
I just saw a cooking show where they browned the chops and then baked them covered. It was Smothered Pork Chops from America's Test Kitchen.
|01-22-2014, 09:27 PM||#6|
Senior LCF Member
Join Date: Aug 2012
Location: New York's Hudson Valley
WOE: low carbs
Start Date: Feb 2012
I make a stuffed pork chop with ricotta, diced red peppers, and a bit of sun-dried tomato. I brown them first, then bake covered. Quite good, and easy.