Stuffed Pork Chops

Press, Volume C, Issue 29497, 26 April 1961, Page 3

Stuffed Pork Chops

Pork chops are popular but look somewhat large and clumsy for a special dinner dish. Bone and stuff them, and they achieve a much more sophisticated appearance. Nor is it in any wav wasteful. Choose large pork chops, cut most of the fat away with the skin. Remove the eye fillet and kidney and the bone. Keep the fillet and kidney to use with a grill, a breakfast or a pie with other meat. Place all fat and bone in a saucepan with water and boil gently for half an hour. Cool.

The yield will be about loz of lard, soup stock, the kidney and fillet, and amply large enough meat portions to stuff for the meal. Serve them with apple sauce, spiced fruit salad or pineapple, match stick carrots, peas, snowy mashed potatoes and an onion gravy made with some of the pork stock for a delectable dinner.

A happy hostess meal this one, for the meat may be prepared ready in its baking pan and stored in the refrigerator until cooking time, hours or even a day ahead.

Ingredients (for eight): 8 large pork chops 2-3rd of a small loaf of bread 1 large onion Hot water 2oz butter % teaspoon mixed herbs 1 tablespoon chopped parsley Salt and pepper 1 small tomato 1 gherkin 1 egg