Pork Chops with Zucchini Dressing |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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When my mom was in her 90s, I copied all her recipes and made a cookbook that I sent as a Christmas gift to my children, nieces and nephews. These tender pork chops were always one of my favorites. -Marguery Saxe, Wilbraham, Massachusetts Ingredients:
1 celery rib, chopped |
1 small onion, chopped |
2 tablespoons butter |
3 cups chopped zucchini |
3 cups cubed bread, toasted |
1 egg white, lightly beaten |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
1 teaspoon poultry seasoning |
6 bone-in pork loin chops (1/2 inch thick and about 2 pounds) |
2 teaspoons chicken bouillon granules |
2 tablespoons hot water |
Directions:
1. In a skillet, saute celery and onion in butter until tender. In a bowl, combine the zucchini, bread cubes, egg white, parsley and poultry seasoning. Stir in celery mixture. Cover and refrigerate.
2. Arrange pork chops in a greased 13-in. x 9-in. baking dish. Dissolve bouillon in hot water; drizzle over chops. Bake, uncovered, at 325° for 30 minutes. Top with zucchini dressing. Cover and bake 20 minutes longer or until meat juices run clear. Yield: 6 servings.
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