4 (1 1/2-inch thick) pork chops
salt and pepper to taste
2 tbsp olive or coconut oil
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup whole-grain dry breadcrumbs
2 tbsp water
Preheat oven to 350 degrees.
Trim fat from the pork chops and cut a 2-inch pocket in each chop. Sprinkle the inside of each pocket with salt and pepper to suit your taste.
Heat the oil in a large skillet; add the onion and mushrooms, sauté until tender. Remove from the heat and stir in the sage, salt, pepper, and breadcrumbs. Add enough of the water to moisten the stuffing enough to hold together.
Spoon the stuffing into the 4 pockets of the chops. Secure the pockets with kitchen twine or with toothpicks and place in a baking dish or pan. Add the remaining water and cover the dish.
Bake chops at 350 degrees for 30 minutes. Remove the cover and continue to bake for 20 minutes or until tender and cooked through.
2 tbsp olive or coconut oil
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup whole-grain dry breadcrumbs
2 tbsp water
Preheat oven to 350 degrees.
Trim fat from the pork chops and cut a 2-inch pocket in each chop. Sprinkle the inside of each pocket with salt and pepper to suit your taste.
Heat the oil in a large skillet; add the onion and mushrooms, sauté until tender. Remove from the heat and stir in the sage, salt, pepper, and breadcrumbs. Add enough of the water to moisten the stuffing enough to hold together.
Spoon the stuffing into the 4 pockets of the chops. Secure the pockets with kitchen twine or with toothpicks and place in a baking dish or pan. Add the remaining water and cover the dish.
Bake chops at 350 degrees for 30 minutes. Remove the cover and continue to bake for 20 minutes or until tender and cooked through.
file photo
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