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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

John requested a recipe for "stuffed pork chops". We
had several responses. If you have a variation of this recipe that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
16 oz. sliced mushrooms
5 T. butter, divided
3/4 cup chopped onions
1 cup soft bread cubes
2 T. chopped parsley
1 tsp. salt, divided
1/4 tsp. pepper, divided
6 center cut pork chops, cut 1-inch thick
2 T. vegetable oil
1 beef bouillon cube or equivalent base or granules
1/2 tsp. dried rosemary, crumbled
1 tsp. paprika
1 T. all-purpose flour
1 cup plain yogurt or light sour cream
16 to 20 oz. frozen chopped spinach

Clean mushrooms. Chop half of the mushrooms and slice the other half. In
a medium skillet, melt 3 tablespoons of butter over medium-low heat. Add
onions and sauté for 2 minutes. Stir in chopped mushrooms; sauté
2 minutes longer.

Add the bread cubes, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Set stuffing mixture aside.

Cut a pocket in each pork chop. Sprinkle outside of the chops with
remaining salt and pepper. Stuff about 1/4 cup of the cooked mixture into
each pork chop and secure edges together with toothpicks.

In a large skillet heat vegetable oil over medium heat. Add pork chops and
cook for about 5 minutes on each side, until browned. Remove chops from
skillet. Dissolve bouillon in 1/2 cup boiling water then add to the skillet.
Blend with juices, scraping bottom of skillet to get browned bits. Place
chops back in skillet and sprinkle with the rosemary. Bring to a boil. Reduce
heat, cover, and simmer for about 40 minutes, until pork chops are tender.

Meanwhile, melt remaining 2 tablespoons butter in medium skillet. Add the
sliced mushrooms and sauté 2 minutes. When chops are tender, remove
from large skillet and keep warm. Add the cooked sliced mushrooms to
the sauce in the large skillet along with paprika. Blend flour with a small
amount of cold water, stirring to make a smooth paste. Blend flour mixture
into the pork chop juices in the large skillet, cooking and stirring until
thickened. Stir in the yogurt or sour cream and return chops to skillet.
Cover and heat over low heat for 5 minutes. Do not boil.

Serve pork chops over hot cooked spinach; spoon sauce over the chops.
Pass remaining sauce as a gravy. Stuffed pork chops recipe serves 6.
Donna Carnall - Cherryvale, Kansas
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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