Kidney Stuffed Pork Chops

Kidney Stuffed Pork Chops

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Servings: 4
Calories: 316


  • 4 loin pork chops
  • 1 pig's kidney
  • 1 onion
  • 1 oz butter
  • 1/4 cup fresh brown breadcrumbs
  • 1/2 tsp thyme
  • 1/2 level tsp salt
  • Black pepper

for the sauce

  • 3 to matoes
  • 1 rounded tsp plain flour All purpose
  • 1/4 pint water
  • 1 rounded tsp tomato puree paste
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt Pepper


  • Trim the excess fat from the chops and remove the rind. Insert the tip of a sharp knife into the fat side of the chop and cut inwards to make a large pocket in the meat.
  • Finely dice the kidney, discarding the core, and chop the onion finely.
  • Melt the butter in a saucepan, add the kidney and onion and cook quickly for about 5 minutes or until golden brown.
  • Heat the grill to moderate.
  • Remove the pan from the heat and stir in the breadcrumbs, thyme, salt and freshly ground pepper. Cool the stuffing, divide into 4 portions and use a teaspoon to fill the chops with it.
  • Press to flatten slightly without loosening the stuffing.
  • Cook the chops under the grill for about 10 minutes on each side. Remove and keep warm on a serving dish.
  • Meanwhile peel and cut the tomatoes into wedges. Pour the sediment and juices from the grill pan into a small saucepan. Blend in the flour, stir in the water and bring to the boil.
  • Add the tomatoes, tomato puree, Worcestershire sauce, salt and pepper, cook for 1 minute, then pour over the meat.
  • Serve immediately.
Calories: 316 kcal
Carbohydrates: 12 g
Protein: 31 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 492 mg
Potassium: 804 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 971 IU
Vitamin C: 16 mg
Calcium: 44 mg
Iron: 2 mg
Ingredients Pork, Pork Chop
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