"Doris Night" wrote in message
...

On Wed, 2 Aug 2017 19:59:17 +0100, "Ophelia" >
wrote:

>"Doris Night" wrote in message
.. .
>
>On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
>wrote:
>
>>"Doris Night" wrote in message
. ..
>>
>>On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"jmcquown" > wrote in message
>>>news >>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>>
>>>> My mother never made stuffed pork chops. Can't say I learned a heck of
>>>> a
>>>> lot from her about cooking.
>>>
>>>Mine did Shake and Bake.
>>
>>I haven't made stuffed pork chops in years. I really love pork with
>>stuffing, so now I just lay the stuffing in the bottom of a pan and
>>put the pork chops on top. You get the same taste, but more stuffing.
>>
>>Doris
>>
>>---
>>
>>What a good idea!
>>
>>What stuffing do you use and how long do you cook your chops?
>
>I use cubed bread with chopped onion, celery, and apple. It's seasoned
>with s&p, and some fresh herbs, especially sage. Sometimes I put
>sauteed diced bacon in it, but usually just a T of butter. It's
>moistened with chicken stock.
>
>Doris
>==
>
>Thanks very much, Doris) How thick is the stuffing and how long do you
>cook your cook it all and for how long?
>
>Sorry if I am asking too much. I usually pan fry pork chops and finish in
>the oven but I haven't roasted them on top of anything it is sound really
>good)

How thick the stuffing is depends on how hungry you are When I make
this for my husband and me, I use 3-4 slices of white bread, cubed,
1/2 onion, 1/2 apple, and a rib or two of celery. That gives you a
good amount of stuffing, and I just pile it in a shallow corning ware
baking dish.

The raw pork chops go on top, add s&p, then roast until the chops are
fairly well done. This is not a cooking method where you want to aim
for slightly underdone pork.

Very important - use bone-in chops. Much more flavour.

Doris

==

Thank you I agree about the chops. I always use 'bone in' when I am
roasting chops



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