stuffed Pork Chops

TOTAL TIME: Prep: 20 min. Bake: 40 min.

MAKES: 2 servings

Ingredients

• 2 tablespoons chopped celery leaves
• 1 tablespoon chopped onion
• 2 tablespoons butter, divided
• 3/4 cup dry bread crumbs
• 2/3 cup chicken broth, divided
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 pork loin chops (1-1/4 inches thick)

• Directions

  1. In a skillet, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
  2. Melt remaining butter in a skillet. Brown the chops on both sides. Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-5- minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired. Yield: 2 servings.
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