Stuffed Pork Chops
Uncooked lean boneless pork chop(s)
450 gm, four chops (115 g [¼ lb] each) trimmed
Dried plain breadcrumbs
½ rib(s), medium, finely chopped
½ small, finely chopped
Regular liquid egg substitute
1 tbsp(s), flat-leaf, chopped
1 tbsp(s), chopped
⅛ pinch, freshly ground, or to taste
- Cut a large, deep pocket in the side of each chop with a very sharp knife.
- Combine the bread crumbs, celery, onion, egg substitute, parsley, sage, and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.
- Preheat the oven to 200°C (400°F). Spray a 1-litre (1 quart) shallow baking pan with cooking spray.
- Spray a large non-stick skillet with cooking spray and set over medium heat. Add the stuffed chops and cook, turning once, until golden brown on each side. Transfer to the baking pan; cover with foil, and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes. Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.