for family meals :
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
1/2 cup minced celery
1/4 cup minced onion
2 Tblsp. minced green pepper
1 cup dried bread crumbs
2 springs chopped parsley
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 cup boiling water
6 pork chops, 1 1/2" thick
1/4 cup raisins
1/4 tsp. dried sage
and a half hours before serving:
a skillet, melt 2 tablespoons of butter.
the celery, onion and green pepper until tender.
in the crumbs, raisins, sage, seasoned salt,
pepper, 1/2 cup boiling water and mix well.
the fat side of each chop, cut a pocket, almost
to the bone.
with stuffing, securing opening with several
heating oven to 350º.
a large skillet with a lid (I use a Dutch
oven), melt 1/4 cup butter.
brown chops on both sides.
chops, stuffing end up, baking with lid about
and bake 15 minutes longer or until done.