Stuffed Pork Chop
with Apple Pumpernickel Dressing
1 3- 4 lb Pork Roast bone in. You can use 8 oz thick cut chops also
Dressing: (for 6 chops)
2 cups of dried pumpernickel cubes (about 5 slices)
1 cup diced ham (Westphalian)
1 apple 1 /4 inch dice
1 medium onion 1/4 inch dice
1-2 stalks celery for about 1 cup thin sliced celery
1 / 2 cup white wine (sweet or dry)
2 tablespoons cooking oil
Breading and Cooking liquid for 3 chops only
1/2 cup flour
1 teaspoon your favorite seasoning salt
or salt and pepper and garlic powder mix
cooking oil to brown chops
1 1/2 cups chicken stock
1 /2 cup white wine
2 tablespoons flour
1. Put the knife right next to the bone and slice down.
Now we have 6 pork chops ready to stuff
2. Saute the onions, celery, apples, ham, Marjoram and parsley in olive oil till tender.
Add the wine, about a 1/2 cup but as you can see I just free poured from the bottle, a little extra won't hurt. Cook for another 3 minutes and let the mix cool a bit.
3. Place the vegetable mixture in a bowl and add the pumpernickel and eggs. Stir till everything is well mixed and the vegetables are coated.
4. Hold the knife horizontally and slice a pocket in the chop. Cut a nice big cavity into the chop without slicing through tot he edges. Keep the slit as small as possible. Stuff the chop with the dressing that has been divided into 6 equal portions.
5. I used a long toothpick here. You can also cut bamboo skewers in half or use 2 regular size toothpicks
Thread the toothpick through the opening to keep it shut. I stuffed all the chops but froze 3 of them for another meal.
6. Mix the flour and seasoning on a plate then dip the chops into the flour. Heat the Skillet and brown the chops on medium to medium high heat. This will take about 2 to 3 minutes on each side.
7. Then Add 1/2 cup stock and 1/2 cup wine and chicken stock and simmer for 30 minutes.
8. Remove the chops and pull out the toothpick.
For the Sauce
9. Mix 2 tablespoons of flour in the chicken stock, add to the pan and bring to a simmer so it can lightly thicken. Add water if necessary to make a thin glaze.