Pineapple Stuffed Pork Chops
Ingredients
- 4 double-thick pork rib chops
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup dry breadcrumbs
- 1 egg
- 1/2 cup chopped celery
- 2 tablespoon pineapple juice
- 1/2 cup crushed or diced pineapple
- 2 tablespoon butter, (drained)
- 3/4 teaspoon salt
Directions
- Have chops cut double thickness and pocketed for stuffing on bone side of chop.
- Rub inside and out with salt.
- Make dressing by mixing crumbs, pineapple, juice, seasonings, celery, beaten egg and melted butter.
- Pack into pockets in chops.
- Place chops on rack in roasting pan, sprinkle with salt and pepper and place in 350° f.
- Oven for 1 1/4 hrs.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: chop, salt, pepper, breadcrumb, egg, celery, pineapple juice, pineapple, butter
Equipment: measuring cups, measuring spoons, knife, egg beater
See Also
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Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
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Equipment: measuring cups, measuring spoons, knife
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Author: M Faith McAuley, Mary Adele Wood
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Ingredients: veal, water, salt, celery, onion, bread crumb, pepper, butter, egg, evaporated milk, stock, lemon juice
Equipment: knife, measuring cups, measuring spoons, pot, baking pan, oven
New:
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove