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Lamb Stuffed Pork Chops
Recipe by:
SHOWFIRE
Originally cooked for my hypoglycemic sister. It was surprisingly good and I have kept cooking it since.
Ready in 1 hour
Added to favorites by 21 cooks
Ingredients
Serves: 6
- 1 pound ground lamb
- 1 Granny Smith apple, diced
- 1 (8 ounce) can crushed pineapple, drained (some juice reserved)
- 2 sprigs fresh rosemary, minced
- 1 pinch salt
- 1 (1 pound) loaf dark pumpernickel bread, torn up
- 1 egg
- 6 pork chops (thick-cut)
Preparation method
Prep: 30 mins | Cook: 30 mins1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Combine lamb, apple, pineapple, rosemary, and salt in a bowl. Add a little pineapple juice.
3.
Stir in the pumpernickel bread gradually, until the mixture is thickened enough for you.
4.
Add the egg and mix well. Stir in more bread if needed.
5.
Use a sharp, small knife to cut a pocket into the sides of the pork chops; fill with the stuffing you just made. Set in a roasting pan and place extra stuffing on top, if you like stuffing. This helps flavor the pork chop even more.
6.
Bake until the pork chops' internal temperature reaches 160 degrees F, measured with an instant-read thermometer, about 30 minutes.
Provided by: Allrecipes
Last updated:
Mar 19 2013
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