Baked Pork Chops And Stuffing Recipe
Ingredients
| 2 pork loin chops (6 ounces each) | ||
| Chicken broth | 1/2 Cup (16 tbs), canned | |
| Margarine | 1 Teaspoon | |
| Onion | 2 Tablespoon, diced | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Celery | 2 Tablespoon, diced | |
| 2 thin slices white bread (1/2 ounce each), lightly toasted and cut into 1/4-inch cubes | ||
| 1/4 teaspoon each salt, pepper, and thyme leaves, divided | ||
| 1/4 teaspoon each salt, pepper, and thyme leaves, divided | ||
Directions
On rack in broiling pan broil pork chops, turning once, until rare.
Preheat oven to 325°F.
Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 teaspoon each salt, pepper, and thyme; add broth, cover casserole, and bake for about 45 minutes.
While pork chops are baking, in small skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent.
Add mushrooms, celery, and remaining 1/8 teaspoon each salt, pepper, and thyme; saute for 5 minutes.
Stir in bread cubes.
Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered, for 15 minutes longer.
Preheat oven to 325°F.
Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 teaspoon each salt, pepper, and thyme; add broth, cover casserole, and bake for about 45 minutes.
While pork chops are baking, in small skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent.
Add mushrooms, celery, and remaining 1/8 teaspoon each salt, pepper, and thyme; saute for 5 minutes.
Stir in bread cubes.
Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered, for 15 minutes longer.
Chef
