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1
Make the stuffing first.
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2
Saute the onion in the butter, add the celery, garlic, thyme or rosemary, and mushrooms.
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3
Saute gently 3 or 4 minutes, then add the breadcrumbs, parsley, and seasonings.
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4
Blend thoroughly.
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5
The mixture should be fairly dry.
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6
Fill the cavities in the chops.
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7
Secure the opening with small skewers or toothpicks.
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8
Heat the butter and oil in a heavy skillet and brown the chops well on both sides.
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9
Add just enough boiling water to cover the bottom of the pan.
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10
Cover the skillet tightly.
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11
Either simmer atop the stove 35 to 45 minutes or place in a 350-degree oven for the same length of time.
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12
The chops should be turned once during the cooking period.
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13
They should be tender but not dry.
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14
When they are done, transfer to a hot platter and spoon off any excess fat from the juices in the pan.
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15
Add brown sauce or gravy to the pan and heat thoroughly.
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16
Or add 3 tablespoons of flour, blend well with the pan juices, and let it cook down for several minutes.
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17
Then add 1 cup broth or bouillon and stir over medium high heat till the mixture thickens.
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18
Correct the seasoning and spoon over the chops.
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19
Sauteed apple rings and buttered leaf spinach make good companions.
