Stuffed Pork Chops – 1963

75-year logoAs Illinois Country Living celebrates its 75th year, so do the recipes pages. From the very first issue, recipes and homemaking tips were a part of the magazine. We thought it was only appropriate to go back and include recipes across the years. This month, we have one recipe from each decade including the first recipe from the inaugural issue for rhubarb pie.

Stuffed Pork Chops – 1963

Course Main Dish


  • 4 pork chops cut 1-1/4-inch thick
  • 1/2 c. onion chopped
  • 1/2 c. Celery chopped
  • 2 T. Green pepper chopped
  • 2 T. butter or margarine
  • Salt
  • 1-1/2 c. bread crumbs
  • 4 T. fat
  • 1/2 t. dried thyme leaves
  • 6 medium potatoes
  • 4 medium carrots


  • Have chops slit from fat side to bone to form a pocket.
  • Saute’ onion, green pepper and celery in butter until lightly browned.
  • Add 1 t. salt, crumbs, thyme and moisten with water.
  • Fill pockets of chops and fasten with toothpicks or tie with string.
  • Brown chops in hot fat in heavy skillet.
  • Add thickly sliced pared potatoes and cleaned whole carrots.
  • Sprinkle 1-1/2 t. salt over all.
  • Cover and bake at 325 degrees F for 1 hour. Remove picks before serving.