Recipes with Porkprinted page 48

STUFFED BAKED PORK CHOPS

Method

I buy thin chops for this, but regular chops can be used. In a skillet saute about 1/2 cup chopped onion and 1/2 cup celery. Remove from skillet and add to 1 pkg. Pepperage Farm cornbread stuffing. Add 1 cup hot water. (I add a little extra sage, about 1/4 tsp.) In skillet, brown chops slightly on both sides. Remove from skillet and make a milk gravy. Grease a baking dish then layer pork chops, stuffing and pork chops. Cover with gravy. Bake for 30 minutes in a 350 degree oven or until tender when pricked with a fork.

Note from the transcription

No separate ingredient list is printed; quantities are given inside the narrative method.

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Photograph of printed page 48 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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