Celery & Pepper Stuffed Pork Chops Recipe
Summary
Preparation Time5 MinCooking Time16 Min
Ready In21 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), thinly sliced | |
| Onion | 1/4 Cup (16 tbs), finely chopped | |
| Croutons | 1 1/2 Cup (16 tbs), seasoned | |
| Beef broth or water - 10 tablespoons | ||
| Pork chops - 4 rib-cut, 3/4-inch thick (about 1 3/4 pound.) | ||
| Pepper | 1 To taste | |
| Browning sauce – as required | ||
Directions
GETTING READY
1. Cut pocket in each chop for stuffing.
2. Season with pepper.
MAKING
3. In an 8-inch square baking dish, heat butter on High for 1 to 2 minutes.
4. Stir in celery and onion.
5. Cook on High for 3 to 4 minutes until celery and onion are tender; stir occasionally.
6. In a mixing bowl, combine celery, onion, croutons and 6 tablespoons broth; stirring until broth is absorbed.
7. Stuff the cut chops with crouton mixture.
8. Prick a wooden toothpick to secure.
9. In the same baking dish, arrange chops ribs with end towards center.
10. Pour remaining broth.
11. Brush chops with browning sauce mixed with a little water.
12. Cover the dish.
13. Heat at High for 9 to 10 minutes until chops are tender; turn chops over once.
SERVING
14. Let it stand covered for 5 minutes before serving.
1. Cut pocket in each chop for stuffing.
2. Season with pepper.
MAKING
3. In an 8-inch square baking dish, heat butter on High for 1 to 2 minutes.
4. Stir in celery and onion.
5. Cook on High for 3 to 4 minutes until celery and onion are tender; stir occasionally.
6. In a mixing bowl, combine celery, onion, croutons and 6 tablespoons broth; stirring until broth is absorbed.
7. Stuff the cut chops with crouton mixture.
8. Prick a wooden toothpick to secure.
9. In the same baking dish, arrange chops ribs with end towards center.
10. Pour remaining broth.
11. Brush chops with browning sauce mixed with a little water.
12. Cover the dish.
13. Heat at High for 9 to 10 minutes until chops are tender; turn chops over once.
SERVING
14. Let it stand covered for 5 minutes before serving.
Chef
