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Peanut Stuffed Pork Chops

Illinois REA News, May 1949
Servings 4

Ingredients

  • 4 thick-cut pork chops
  • 1 teaspoon onion minced
  • 3 tablespoons butter divided
  • 1 cup breadcrumbs
  • 1 cup dry roasted peanuts finely chopped
  • 1/2 teaspoon salt
  • 1 dash cayenne
  • 3/4 cup evaporated milk divided
  • Salt and pepper to taste
  • 1 cup flour
  • 1/2 cup water

Instructions

  • Preheat oven to 350 F.
  • Prepare pork chops by slitting a pocket in the side of each for stuffing. In a skillet over medium-low heat, cook the onion in 1 tablespoon of butter for 3-5 minutes.
  • Turn off heat and add breadcrumbs, peanuts, salt and cayenne. Moisten with 1/4 cup evaporated milk. Mix well.
  • Fill each pork chop with the stuffing. Sprinkle the chops with salt and pepper on each side and dredge them in flour.
  • In a large, oven-safe skillet over medium heat, melt remaining butter and heat until it bubbles. Brown both sides of the pork chops, about 3-4 minutes per side.
  • Mix the water and remaining 1/2 cup evaporated milk and pour into the skillet. Cover and bake for about 30 minutes, or until the pork reaches an internal temperature of 145 F.
  • Remove the chops to a serving platter and let rest for 3 to 5 minutes.
  • Meanwhile, place the skillet over medium heat and simmer the pan juices, stirring frequently, until the gravy thickens slightly, about 3 to 5 minutes. If it’s too thick, add a splash of water or milk. If it’s too thin, continue simmering for a few more minutes.
  • Spoon the gravy over the pork chops before serving.