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Stuffed Pork Chops – 1963

Course Main Dish

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.