“The savoury sour cream sauce makes this dish ... yummy! Depending on the size of your chops, the servings may vary from 6-8. Can't fit all of the stuffing? The size of your chops may not accomodate all of the stuffing, but extra stuffing makes a great side for another meal --- see the note in the recipe for details.”
2hrs 20mins

Ingredients Nutrition


  1. Slice each pork chop open so that it forms a pouch.
  2. Rub salt and pepper generously into the meat.
  3. Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
  4. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
  5. Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
  6. Divide the stuffing among the pork chops, filling each pouch.
  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.
  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.
  9. Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
  10. Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
  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.
  12. Remove the chops to a heated platter.
  13. If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
  14. If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
  15. Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
  16. Taste the sauce and add salt and pepper if necessary.
  17. Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
  18. Garnish with a sprig of fresh parsley, if desired.

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