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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My husband Bill, and I enjoy the hearty home-cooked flavor of this oven meal, I usually fix it only on weekends.Kris Hernandez, Oneida, Wisconsin Ingredients:
6 cups cubed day-old bread (1/2-inch cubes) |
1 small onion, chopped |
1 cup chopped celery |
2 tablespoons butter |
1 cup hot water |
1 tablespoon rubbed sage |
1-1/2 teaspoons chicken bouillon granules |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 bone-in pork loin chops |
worcestershire sauce, optional |
minced fresh parsley, optional |
Directions:
1. Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss. Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325° for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. garnish with parsley if desired. Yield: 8 servings.
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