Pork Chops Stuffed With Caraway Rye
Ingredients
1 C. rye bread with caraway seeds, cut into 1/4-in. dice
1/4 C. butter
1 1/2 C. onion, chopped fine
1/2 tsp. garlic, minced
1/4 pound mushrooms, diced
1/2 C. parsley, minced
1 tsp. caraway seeds
1 egg, lightly beaten
4 loin pork chops each abut 1 inch thick
2 Tbsp. vegetable oil
2 Tbsp. red wine vinegar
3/4 C. chicken broth
Cooking Instructions
Preheat the oven to 300. Put the bread cubes in a baking dish and place in the oven. Bake for about 5 minutes or until lightly brown. Meanwhile, melt the butter in a saucepan and add 1 C. of the chopped onion, the garlic and the mushrooms. Cook, stirring, until wilted. Spoon the mixture into a mixing bowl and add the parsley, caraway seeds, bread cubes and egg. Stir well. Holding a knife parallel to the surface of the meat, split each chop in half to the bone, top to bottom, but do not cut entirely through. Place the flaps of each chop on a flat surface and pound with a mallet. Do not break the flesh or the stuffing will ooze out. Stuff each chop with equal portions of stuffing. Fold the flaps together to enclose the stuffing and secure with wooden toothpicks. Heat the oil in a heavy skillet large enough to hold the chops in one layer without crowding. Add the chops and cook over moderately high heat about 4 minutes on each side until well browned. Continue cooking, turning occasionally, for about 15 minutes Transfer the chops to a hot serving dish and keep warm. Pour off the fat from the skillet and add the remaining onion. Cook, stirring, about 1 minutes then add the vinegar and stir well. Add the broth and bring to a boil, stirring. Remove the toothpicks from the chops. Strain the sauce, pushing through the sieve as much of the solids as possible, and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)