Baked Stuffed Pork Chops
This dish was served at the Ambassador Resort Motor Hotel in St Louis Park, Minnesota, during the mid-1970s.
Servings: 4
Ingredients
- 4, 1-inch thick pork chops
Stuffing
- 2 c. bread crumbs
- ½ c. onions, diced
- ½ c. celery, diced
- Sage, salt and pepper to taste
- 1 egg to bind
Country Gravy
- ¾ c. ham, diced
- ¼ c. onion, diced
- 2 Tbsp. flour
- 1 c. milk
- Paprika for color
Instructions
- Have butcher cut pocket in chops or cut it yourself with a sharp knife.
- Combine stuffing ingredients and mix well. Stuff the chops then brown them in a skillet.
- Bake uncovered at 350° for about 40 minutes.
- Meanwhile, make the gravy by sautéing ham and onion in oil. Stir in flour to make a roux.
- Add milk and cook and stir until sauce boils and is medium consistency. Add paprika for color.
- Pour the gravy over each pork chop as it is served.
