I have a friend whose mother passed on; and while he was packing up her possessions, he came across a small, pocket cookbook, more like a pamphlet with, the title, Pork for Two. He gave the book to me, and I found it fascinating. The book, I think is from the 1950s (it has no copyright date). It was published by the National Pork Producers Council (Des Moines, Iowa), and is a compendium of pork dishes popular to that era. It has such gems as "Basic Frozen Pork Mixture" and "Fruit Glazed Butterfly Pork Chops."
A recipe from the book that intrigued me is "Hungryman's Special Stuffed Chops." Admittedly, I don't have that much experience with stuffed pork chops. I've done stuffed fish, lamb, fowl, even steaks. But never chops. So, I figured, Give it a try. And the end product is delicious. Note that the booklet is geared toward two servings; but the recipe can be doubled, if desired. Also, the ingredients call for double-rib pork chops but, as I discovered, boneless loin chops are just as good. Another thing to note is that it includes canned mushrooms. You can use fresh button mushrooms; it works just as well.
HUNGRYMAN'S SPECIAL STUFFED CHOPS
2 double-rib pork chops, cut 2-1/2 to 3-inches thick
1 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 can (3 ounces) chopped mushrooms, drained
1/4 cup chopped onion
1/2 cup herb seasoned stuffing
2 tablespoons dry white wine
1/2 cup dry white wine
1/2 cup chicken broth
Cut a pocket in each chop by cutting into center of chop from rib side, parallel to the bone and surface of chop. Sprinkle with rosemary, salt and pepper. In a medium skillet, melt butter. Cook onion in melted butter over moderate heat till onion is tender, stirring occasionally. Remove from heat. Stir in mushrooms, stuffing, and 2 tablespoons wine. Stuff half the stuffing mixture into each chop. Pour 1/2 cup wine and broth over chops. Bake, covered, in a 350° F. oven till chops are done, about 1-1/4 to 1-1/2 hours. Makes 2 servings.