- 2
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Ingredients
- Directions:
- 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)
- ●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.
- ●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 degrees for 40-50 minutes or until juices run clear.
- ●Remove string or toothpicks before serving.
- ●Thicken pan juices if desired.
Preparation
Step 1
477 calories/serving