Baked Stuffed Pork Chops

Serves: 5
Total Calories: 981


4 (1 1/2-inch-thick) pork chops
1 cup all-purpose flour
1 teaspoon salt
1/3 teaspoon white pepper
1 egg, well beaten
1 tablespoon prepared mustard
3/4 cup milk
1 cup Dressing, divided
1 cup cooking oil
3 cups bread crumbs
1 small onion, minced
2 stalks celery, finely chopped
1/2 teaspoon salt
white pepper to taste
1 teaspoon sage
broth, any kind


Prepare pork chops by cutting slit along fat side and into chop to form a pocket. Combine flour, salt, and pepper. Prepare egg wash by mixing egg, mustard, and milk. Using 1/4 cup Dressing, stuff tightly into each pocket and press fatty edges together to close. Dip each chop into egg wash, then flour. In very hot oil, fry until golden brown. Remove; drain and place in large casserole dish. Cover with thin gravy. Cover with foil and bake uncovered an additional 30 minutes.

Mix together and add only enough broth to hold crumbs together. Do not make Dressing too wet.

Nutritional Facts:

Serves: 5
Total Calories: 981
Calories from Fat: 556

This Baked Stuffed Pork Chops recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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