Herb Stuffed Pork Chops

Herb Stuffed Pork Chops are stuffed with a tasty mix of vegetables and spices. Make life easier and ask your butcher to cut a pocket in the pork loin chops. This recipe may be doubled or tripled easily.

Yield: 2 servings

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 (1 1/4 inch thick) pork loin chops, room temperature

Instructions

1. In a skillet, saute celery leaves and onion in 1 tablespoon of butter until soft.
2. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.
3. 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 wooden picks.
4. Melt the remaining butter in a skillet. Sear the chops on both sides, ensuring an even brown.
5. Place the stuffed chops in a baking dish that has been misted with olive oil; pour the remaining broth over the chops.
6. Cover and bake at 350 degrees F for 35-40 minutes or until juices run clear.
7. Remove string or wooden picks before serving. Thicken pan juices if desired.