Herb Stuffed Pork Chops Recipe

Herb Stuffed Pork Chops Recipe

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)

In a skillet, sauté 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.

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.

Tonight I’m serving with honey glazed sautéed carrots, garden salad and fruit compote

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