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Raisin-and-Bread-Stuffed Pork Chops

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We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.

Source: Everyday Food, April 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

When you're making the pockets for the stuffing, don't let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside.

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Reviews

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How would you rate this recipe?
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  • Wewebste1
    15 JUL, 2013
    I just made this for my family and it was a bit hit! I followed the instructions closely, but accidentally added brown sugar to the bread mixture. I'll make sure to repeat this mistake again (and will increase the amount of raisins to 1/3 cup), because it turned out so good!
    Reply
  • MS10959070
    10 OCT, 2008
    i used chicken instead of pork, cranberries instead of raisins. turned out awesome! i kept it in the broiler for about 13 minutes as it wasnt done after the initial 10. easiest, quickest recipe i have every tried. truely a 30 minute meal!!!
    Reply
  • elizabeth11
    9 OCT, 2008
    i made this for dinner and found the pork chop was very pink on the down side. i had to turn it over after letting it broil for 9 minutes at first. i would caution cooks to turn it, maybe broil for 6-7 minutes, turn, then 6-7 minutes more.
    Reply
  • JudiH
    7 OCT, 2008
    Main Dish
    Reply
  • JudiH
    7 OCT, 2008
    Main Dish
    Reply
  • JudiH
    7 OCT, 2008
    Main Dish
    Reply
  • hlfritz
    20 MAY, 2008
    this is delicious and quite easy!
    Reply

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