Ingredients:
1 3- 4 lb Pork Roast bone in. You can use 8 oz thick cut chops also
Dressing: (for 6 chops)
2 cups of dried pumpernickel cubes (about 5 slices)
1 cup diced ham (Westphalian)
1 apple 1 /4 inch dice
1 medium onion 1/4 inch dice
1-2 stalks celery for about 1 cup thin sliced celery
2 eggs
1 / 2 cup white wine (sweet or dry)
2 tablespoons cooking oil
Breading and Cooking liquid for 3 chops only
1/2 cup flour
1 teaspoon your favorite seasoning salt
or salt and pepper and garlic powder mix
cooking oil to brown chops
1 1/2 cups chicken stock
1 /2 cup white wine
2 tablespoons flour
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For 6 Chops , reserving 3 for another meal
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Gather your ingredients together
Put the knife right next to the bone and slice down.
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Now we have 6 pork chops ready to stuff |
Saute the onions, celery, apples, ham, Marjoram and parsley in olive oil till tender.
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Add the wine, about a 1/2 cup but as you can see I just free poured from the bottle, a little extra won't hurt. Cook for another 3 minutes and let the mix cool a bit. |
Place the vegetable mixture in a bowl and add the pumpernickel and eggs. Stir till everything is well mixed and the vegetables are coated. |
Hold the knife horizontally and slice a pocket in the chop
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Cut a nice big cavity into the chop without slicing through tot he edges. Keep the slit as small as possible. |
Stuff the chop with the dressing that has been divided into 6 equal portions. |
I used a long toothpick here. You can also cut bamboo skewers in half or use 2 regular size toothpicks
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Thread the toothpick through the opening to keep it shut. |
I stuffed all the chops but froze 3 of them for another meal. |
Mix the flour and seasoning on a plate then dip the chops into the flour
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Heat the Skillet and brown the chops on medium to medium high heat. |
This will take about 2 to 3 minutes on each side. |
Then Add 1/2 cup stock and 1/2 cup wine and chicken stock and simmer for 30 minutes.
Remove the chops and pull out the toothpick.
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For the Sauce
Mix 2 tablespoons of flour in the chicken stock, add to the pan and bring to a simmer so it can lightly thicken. Add water if necessary to make a thin glaze. |
I served this on a bed of creamy cheese Wirsing (Wirsing is called Savoy Cabbage in the states)The sauce is thin and delicate just a slightly thickened glaze. I served this with a sweet potato (yam) uncommon in Germany but I found these at the Farmers market and thought they would go well with the chop. Dumplings or spaetzles are also a good choice.
Dumpling and Spaetzle Recipes
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