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In skillet, melt butter and add onion. Saute until transparent. Add mushrooms and cook for about 2 minutes.
Add stuffing mix, parsley, salt, sage and pepper. Mix well. Add sour cream to moisten the mixture. Cut
a pocket in each pork chop and stuff with the stuffing mix. Secure with a toothpick. Sprinkle lightly
with additional seasonings. Place in baking dish, add water and bake covered for 30 minutes. Remove cover
and bake until brown, about 30 more minutes. Serve with gravy.
Gravy: Pour drippings from the pan into a bowl. Add water to the pan and scrape loose all brown particles
and place in another bowl. Skim fat from drippings and put 3 Tablespoons back into pan. Stir in flour
and brown well. Slowly add water from the bowl and the drippings. Cook until thickened. Add sour cream
and heat gently while beating with a wisk. Do not let boil after sour cream has been added.
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