Justin Wilson Looking Back: Pork Stuffing

Serves 6


  • 2 cups bread crumbs
  • 2 eggs
  • 1 cup of Claret wine
  • 1/4 cup of olive oil
  • 1 large onion, juiced, or grated
  • 2 cloves garlic, juiced or grated
  • 1.2 small bay leaf broken into tiny pieces
  • 2 tablespoons steak sauce
  • 1 1/2 teaspoons of Louisiana Cayenne hot sauce
  • 6 pork chops
  • salt and red ground cayenne pepper


Put bread crumbs in a mixing bowl. Into this beat eggs and add cup of wine, then the olive oil. Add onion, garlic and bay leaf. Mix well.

Then add steak sauce and hot sauce and mix well again.

This mixture should be juicy and not dry. Add wine if it seems too dry and bread crumbs if too wet. Salt to taste. Take a casserole large enough to lay pork chops in a single layer and deep enough to hold the above mixture.

Grease the casserole with olive oil and pour the dressing in it. Smooth it out and lay salted, red peppered pork chops on top.

Bake in oven at about 350 degrees until done.