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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky Ingredients:
2 tablespoons chopped celery leaves |
1 tablespoon chopped onion |
2 tablespoons butter, divided |
3/4 cup dry bread crumbs |
2/3 cup chicken broth, divided |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon rubbed sage |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
2 pork loin chops (1-1/4 inches thick) |
Directions:
1. In a skillet, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
2. Melt remaining butter in a skillet. Brown the chops on both sides. Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-5- minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired. Yield: 2 servings.
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