Frank's Recipes! Pecan Stuffed Pork Chops

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Pecan Stuffed Pork Chops

6 each pork loin chops 1 1/4 inch thick
3/4 cup celery, finely chopped
2 tablespoons butter * see note
1/4 cup water
1 cup graham cracker crumbs, crushed
1 cup pecans, coarsely chopped
1/2 cup dry bread crumbs
1/4 teaspoon ground allspice
1/8 teaspoon salt
2 tablespoons fat ** see note
salt to taste
pepper to taste
2 tablespoons flour
1/2 cup water

Make a pocket in each chop by cutting into the chop with a small sharp knife on rib side parallel to the surface of the chop. Be careful not to cut through the opposite side. Cook celery in butter or margarine in frying-pan 3 minutes. Stir in water. Combine graham cracker crumbs, 3/4 cup pecans, bread cubes, allspice and salt; stir into celery. Fill pocket in each chop with an equal amount of stuffing. Lightly brown chops in cooking fat in frying pan. Season chops on both sides with salt and pepper. Place in 11-3/4x7-1/4x1-3/4-inch glass baking dish; cover tightly with foil. Bake in moderate oven (350 degrees) 45 minutes. Remove foil and continue baking 15 minutes or until done. To prepare gravy, combine flour with 1/2 cup water, stir into cooking liquid in small saucepan and cook until thickened, stirring constantly. Add
reserved 1/4 cup pecans and continue cooking 3 minutes. Serve gravy with stuffed pork chops.

Makes 6 servings.

NOTE:
* You may substitute margarine for butter.
** Use cooking fat.