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Baked Stuffed Pork Chops

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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.