I serve pork about as much as I serve chicken. You know…it IS the “other” white meat! It can be prepared in such a way that it is very healthy and delicious so everyone in the family is happy! Stuffed pork chops are always a good way to mix things up. They aren’t as difficult to make as you might think, so you really should give it a try! I found this on the Taste of Home website. Having a well stocked pantry made it very easy to pull this recipe together at the last minute!
Level of Difficulty: Moderate
Time Required: Prep Time – 20 min; Cook Time – 40 min.
4 T. chopped celery leaves
2 T. chopped onion
4 T. butter, divided
1 1/2 c. dry bread crumbs
1 1/3 c. chicken broth, divided
2 T. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. salt
1 tsp. paprika
1 tsp. sage
1/2 tsp. pepper
1/2 tsp. thyme
4 pork loin chops (1 1/4 in. thick)
Preparing Stuffed Pork Chops:
Preheat oven to 350.
In a skillet, saute celery leaves and onion in 1 T. of butter until soft. Remove from heat. Stir in breadcrumbs, 1/3 cup broth and seasonings. Mix well. Cut a pocket in each pork chop by slicing from the fat side. Spoon about 1/3 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 baking dish. Pour remaining broth over the chops. Cover and bake for about 40 minutes or until juices run clear. Remove string or toothpicks before serving.
Make sure you don’t make the slit too far too to the other side or overstuff.
Served here with Oven Roasted Red Potatoes and Steamed Broccoli