Come Into My Kitchen - Pork Chops Stuffed With Caraway Rye
Gently pound pocket portion of each chop to flatten. Melt butter in medium skillet over medium heat and saute 1/2 cup onion and mushrooms until onion is soft.
Ingredients
- 4 1" thick loin pork chops with pockets for stuffing
- 1 cup onions, diced (divide in half)
- 1 cup mushrooms, diced
- 1/4 cup butter
- 1 cup rye bread with caraway seeds, toasted and finely diced
- 1/4 cup fresh parsley, minced
- 1 tsp caraway seed
- 1 egg, slightly beaten
- Salt and freshly ground pepper
- 2 TBS vegetable oil
- 2 TBS red wine vinegar
- 3/4 cup chicken broth<
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