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Stuffed Pork Chops

March 30, 2020

1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
3 cups cheese-herb flavored croutons
1 cup boiling water
1 vegetable bouillon cube
6 pork chops, 1 to 1 1/2-inches thick
3 cups canned sauerkraut, drained
1 teaspoon caraway seeds

Sauté onion and celery in butter in a heavy skillet until tender. Dissolve bouillon cube in boiling water. Add croutons to skillet; pour bouillon over croutons, onions and celery; stir. Make a pocket in each chop by cutting through from outside edge to bone. Fill each cavity with crouton mixture, secure with toothpicks. Place sauerkraut in a roasting pan, stir in caraway seeds. Arrange chops on top of sauerkraut and bake in a 350° oven until meat is browned and tender – about 1 1/2 hours.

Serves 6
Preparation time: 2 HRS.

Approximate calories per serving… 500


SUGGESTED MENU

Lettuce and Tomato Salad
Stuffed Pork Chops
Sauerkraut
Buttered Lima Beans
Cinnamon Baked Apples

From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

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