Title: Pork Chops Stuffed with Caraway Rye
Categories: Pork Meat
Yield: 4 Servings
| 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 | ts | Garlic, minced |
| 1/4 | lb | Mushrooms, diced |
| 1/2 | c | Parsley, minced |
| 1 | ts | Caraway seeds |
| 1 | | Egg, lightly beaten |
| 4 | | Loin pork chops |
| | | Each abut 1-in. thick |
| 2 | tb | Vegetable oil |
| 2 | tb | Red wine vinegar |
| 3/4 | c | Chicken broth |
1. Preheat the oven to 300. Put the bread cubes in a baking dish and place
in the oven. Bake about 5 min. or until lightly brown. 2. Meanwhile, melt
the butter in a saucepan and add 1 cup 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. 3. 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. 4. 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 min on each side until well browned.
Continue cooking, turning occasionally, about 15 min. Transfer the chops to
a hot serving dish and keep warm. 5. Pour off the fat from the skillet and
add the remaining onion. Cook, stirring, about 1 min. then add the vinegar
and stir well. Add the broth and bring to a boil, stirring. 6. Remove the
toothpicks from the chops. Srain the sauce, pushing through the sieve as
much of the solids as possible, and serve.