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Photo: Charles Walton Photo by: Photo: Charles Walton

Pork Chops With Ripieno

Southern Living NOVEMBER 1997

  • Yield: 10 servings

Ingredients

  • 8 cups soft breadcrumbs
  • 2 cups grated Asiago cheese
  • 1 cup minced fresh parsley
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic salt
  • 3 large eggs
  • 1 to 1 1/2 cups chicken broth
  • 10 (2-inch-thick) center-cut pork loin chops

Preparation

Combine first 5 ingredients in a large bowl; stir in eggs and chicken broth until moistened. Cut a slit in the side of each pork chop to form a pocket. Spoon stuffing evenly into pockets, and secure with wooden picks.

Bake pork chops at 375° for 35 to 40 minutes or until done.

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Pork Chops With Ripieno recipe

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