Ingredients
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6 double thick pork chops, bone in sliced with pocket (can be boneless)
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7 slices bread (cubed or broken)
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1 medium onion, chopped
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3 stalks celery, chopped
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2 tablespoons butter
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1 tablespoon water (optional if to dry)
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1 teaspoon parsley (dried)
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1 teaspoon salt
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1/4 teaspoon sage (dried)
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1/4 teaspoon pepper
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1/4 cup water (or chicken, vegetable broth)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
- Salt and pepper inside and out of chops. Set aside.
- Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
- Add parsley, sage, salt, and pepper.
- Add parsley mixture to bread and mix thoroughly, adding water as necessary.
- Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
- Stand on bone end and bake for 1 hour or until well done.
- Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.