As the summer weather winds down and the nights cool off it is time for some heartier meals. Helen’s great aunt, Sister Philomena, managed the dining services at the Jennings Center for Older Adults in Cleveland for 52 years before retiring (yes, she is still nun and in the order of The Sisters of the Holy Spirit). As a result of her numerous years of cooking Sister Philomena has put together some rather delicious recipes. Check out our recipe section for her take on stuffed pork chops.She will be celbrating her 95th birthday and 75th year at the convent on Labor Day.
Sister Philomena's Golden Stuffed Pork Chops
(From Sister Philomena of Sisters of the Holy Spirit, Cleveland-Ohio)
- 6 pork chops (1-1 1/2 inch thick)
- 1/2 cup finely chopped onion
- 2 tablespoons butter
- 3/4 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 tablespoon worcestershire sauce
- 1 1/4 Teaspoon salt
- 1/2 Teaspoon black pepper
- Two tablespoon Fat Drippings (bacon drippings work nicely)
Using a small knife make a pocket in each chop. For the stuffing, brown the onions in butter. Add cheese, rice and seasonings to the onions, stir and heat through. Fill each pork chop pocket with 3 tablespoons of stuffing mixture.
Lightly brown chops in a frying pan in the fat drippings. Place chops on a rack in roasting pan and cover with foil
Bake at 350 degrees for 30 minutes. Uncover and bake an additional 30 minutes or until juices run clear. Serves 6
Serve with your choice of sides. Perferably fried yellow sqush and cucumber salad.