What could be better than a big thick stuffed pork chop. When I lived in Florida I had a fabulous meat market, Ray's Meat Market, down the street. I could run in on the way home and buy already stuffed pork chops. This is their recipe and The New York Times Sour Cream Gravy recipe.
I wonder how many times I've made this for dinner! Well tonight will just be one more time.
Stuffed Pork Chops With Sour Cream Gravy
4 double rib pork chops
2 tablespoons dripping or other fat
1 medium onion, chopped
1 cup chopped mushrooms
1 cup bread cubes or course crumbs. May favorite was rye bread cubes.
1 tablespoons chopped parsley
1/4 teaspoon salt
1/4 teaspoon sage or poultry seasoning
Freshly ground black pepper to taste
2 tablespoons sour cream, approx.
1/4 cup water
1. Have butcher cut pockets in the pork chops. Preheat oven to 350 degrees F.
2. In a skillet heat the drippings, add the onion and saute' until transparent. Add the mushrooms and cook, stirring often, about 2 minutes. Add the bread crumbs, parsley and seasonings and stir together well. Add enough sour cream to moisten the mixture.
3. Stuff the chops with the mixture and close the opening with toothpicks. Sprinkle lightly with additional salt, sage and pepper.
4. Arrange the chops in a baking pan, add one-quarter cup water and bake, covered 30 minutes. Remove the cover and bake until brown and tender, about 30 minutes longer. Serve with sour-cream gravy. (below)
Sour Cream Gravy
1 1/2 cup water
3 tablespoons flour
1/2 cup sour cream
Salt and freshly ground black pepper
1. Pour the drippings from the baking pan into a bowl. Add the water to the pan and scrape loose all the brown particles.
2. Skim the fat from the drippings and place 3 tablespoons fat in a saucepan. Stir in the flour and brown. Slowly add the water from the pan and the drippings from the bowl and coo, stirring, until thickened.
3. Add the sour cream and heat gently, while beating with a whisk or rotary beater. Do not boil. Correct seasonings.