Stuffed Pork Chops
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
4 double loin pork chops cut 1 1/2 inches thick
1 onion, peeled and chopped
1 tbsp butter or margerine
1/2 cp soft bread crumbs
1 tsp salt
1/2 tsp pepper
1/8 tdp powdered nutmeg
4 prunes, cooked, stoned, and chopped
juice of 1 lemon
1 - Have meat dealer cut slit pocket in each chop.
2 - Saute onion 5 minutes in butter or margerine.
3 - Stir in crumbs and mix.
4 - Season with salt, pepper and nutmeg.
5 - Mix in prunes and if too dry add a little prune juice or other fruit juice.
6 - Stuff into pocket in chops.
7 - Secure with small skewers or wooden picks.
8 - Start oven at moderate (350 degrees F.).
9 - Place chops in baking pan.
10 - Squeeze lemon juice on each.
11 - Bake about 1 hour or until well browned.
12 - Baste once or twice during baking with a very little mixed lemon and prune juice.
Makes 4 servings