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–+ servings

Pork Chops With Rye Bread Stuffing

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dishes
Servings 6
Calories 241 kcal

Nutrition

Calories: 241 kcalCarbohydrates: 12 gProtein: 34 gFat: 21 gSaturated Fat: 15 gCholesterol: 112 mgSodium: 439 mgFiber: 7 gSugar: 10 gVitamin A: 9.65 IUCalcium: 43 mgIron: 12 mg

Ingredients
  

  • 6 whole pork loin chop
  • 2 tbsp butter
  • 1 whole medium onion chopped
  • 1 whole Garlic clove minced
  • 1-1/2 cups soft rye bread crumbs
  • 3/4 tsp salt
  • 1/2 tsp caraway seed
  • 1/4 cup chopped parsley
  • 1 whole egg lightly beaten
  • 3 tbsp water
  • 1 pinch pepper to taste
  • 1 cup stock or water
  • 2 tablespoon flour

Instructions 

  • Have the butcher cut pockets in the pork chops. Preheat the oven to 350°F.
  • In a skillet, heat the butter and sauté the onions and garlic about 5 minutes. Remove from heat. Combine with the crumbs, salt, caraway seed, parsley, egg and water and mix well. Stuff the chops with the mixture, closing the openings with toothpicks.
  • Place the chops in a baking pan and season to taste with additional salt and pepper. Cover closely and bake 30 minutes. Uncover and continue baking until brown and tender, about 30 minutes longer. Remove chops to a heated platter.
  • Pour off fat from the pan. Add stock to the pan and bring to a boil. Thicken with flour mixed with a little water.
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