1. Slice each pork chop open so that it forms a pouch. 2. Rub salt and pepper generously into the meat. 3. Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl. 4. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well. 5. Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir. 6. Divide the stuffing among the pork chops, filling each pouch. 7. Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal. 8. To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish. 9. Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together. 10. Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides. 11. Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours. 12. Remove the chops to a heated platter. 13. If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom. 14. If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains. 15. Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes. 16. Taste the sauce and add salt and pepper if necessary. 17. Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop. 18. Garnish with a sprig of fresh parsley, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
