A great roast chicken
I lost the recipe for a whole roasted chicken recipe that was in The Bee years ago. It had cilantro as the main ingredient. It could be roasted in the oven or even on the grill and had a side sauce too. Can anyone help? Thank you.
Ana Fung, Sacramento
HOW TO CONTACT
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Never miss a local story.
Apple-stuffed pork chops
Prep time: 35 minutes
Cook time: 70 minutes
Vickie Lander of Shingle Springs was looking for a stuffed pork chop recipe that called for apples in the stuffing. It was in the Bee around 1994 to 1997.
This Taste of Home recipe is credited to Paula Disterhaupt of Bakersfield, who shares that she has been making this delicious dish for over 30 years. This may be a close match for Lander.
1 tablespoon chopped onion
1/4 cup butter
3 cups soft bread crumbs
2 cups finely chopped apple
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
3/4 teaspoon salt, divided use
6 bone-in pork chops, 11/2-inches thick, 7 ounces each
1/8 teaspoon pepper
In a small skillet, sauté onion in butter until tender. Remove from heat, add the bread crumbs, apples, celery, parsley and 1/4 teaspoon of the salt. Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large skillet, brown chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 30 minutes longer or until a thermometer reads 145 degrees. Let meat stand for 5 minutes before serving.
Per serving (1 chop): 364 cal.; 32 g pro.; 15 g carb.; 19 g fat (8 g sat.); 107 mg chol.; 534 mg sod,; 2 g fiber; 47% of calories from fat.