STUFFED PORK CHOPS

Taste of Home
By: Bessie Hulett, Shively, Kentucky

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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.