Pecan-Stuffed Pork Chops Recipe
Father's Day Recipes


Pecan-Stuffed Pork Chops

1/2 cup fresh bread crumbs
1/2 cup minced scallions
1/2 cup minced apple
1/2 cup chopped pecans
1 garlic clove minced
1/4 cup minced fresh parsley
1/4 tsp. cayenne
1/2 tsp. dry mustard
1/8 tsp. ground cumin
2 tbs. olive oil
1/2 cup meat or chicken stock
1/2 cup dry white wine
1 bay leaf

Preheat oven to 350. Make a "pocket" in each chop by cutting horizontally from the fatty side straight to the bone. Combine all ingredients except the stock, wine and bay leaf. Mix well. Divide the mixture among the chops, filling each chop with as much of the stuffing as it will hold. Place chops in a greased baking dish large enough to hold them in 1 layer.

Pour stock and wine over the chops and add bay leaf and any remaining stuffing. Cover tightly and bake until tender for about an hour, basting occasionally with the pan juices. Serve with cooking juices spooned over chops.

Makes 4 servings.

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