Ingredients
1 cup rye bread with caraway
1 seeds, cut into 1/4-in. dice
1/4 cup butter
1 1/2 cup onion, chopped fine
1/2 tsp garlic, minced
1/4 lb mushrooms, diced
1/2 cup parsley, minced
1 tsp caraway seeds
1 egg, lightly beaten
4 loin pork chops
1 each abut 1-in. thick
2 tbsp vegetable oil
2 tbsp red wine vinegar
3/4 cup chicken broth
Directions
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.
Servings: 4 servings
Pork Chops Stuffed With Caraway Rye Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Pork
The History of Recipes
We can read the history of meal recipes back into the distant past, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, sadly, these early records were just very simple pictorial recipes for preparing food.
Moving on, we have a couple of books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new tastes led to an eruption in recipe manuscripts, the majority of which are kept safe in academic collections. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Pork Chops Stuffed With Caraway Rye recipe.
