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1
Slice each pork chop open so that it forms a pouch.
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2
Rub salt and pepper generously into the meat.
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3
Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
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4
Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
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5
Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
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6
Divide the stuffing among the pork chops, filling each pouch.
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7
Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
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8
To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
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9
Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
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10
Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
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11
Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
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12
Remove the chops to a heated platter.
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13
If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
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14
If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
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15
Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
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16
Taste the sauce and add salt and pepper if necessary.
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17
Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
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18
Garnish with a sprig of fresh parsley, if desired.
