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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion, assures Shirley Itz of Fredericksburg, Texas. It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner. Ingredients:
2 tablespoons chopped celery |
2 tablespoons chopped onion |
2 tablespoons butter, divided |
1/2 cup seasoned stuffing croutons |
3 tablespoons milk |
1 teaspoon minced fresh parsley |
1/4 teaspoon paprika |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 boneless pork loin chops (1 inch thick) |
3/4 cup beef broth |
1 to 2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops. Yield: 2 servings.
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