Pork Chops

By Bettybug

Ingredients

• 6 boneless pork loin chops,2 inches thick, butterflied
• 1 teaspoon butter
• 2 onions, diced
• 2 stalks celery, diced
• 2 cups chicken broth
• 4 slices day-old bread, cut in 1/4-inch cubes
• 1/4 cup chopped parsley
• 1/2 teaspoon basil
• Salt and pepper, to taste

Preparation

Step 1

Melt butter in nonstick skillet over medium heat Saute onions and celery
until transparent and soft. Add stock, simmer gently to reduce by half. Stir in
bread; parsley, basil, salt and pepper. Remove from heat, let cool. Portion
stuffing onto one half of each chop, fold over stuffing. Bake in a 300 degree F. oven for 1 hour. Serves 6.