Stuffed Pork Chops – 1963
Ingredients
- 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
Instructions
- 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.