Ingredients
2 tablespoons chopped celery leaves1 tablespoon chopped onion2 tablespoons butter, divided3/4 cup dry bread crumbs2/3 cup chicken broth, divided1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon rubbed sage1/4 teaspoon pepper1/4 teaspoon dried thyme2 pork loin chops (1-1/4 inches thick)
Preparation
In a skillet over medium-high heat, saute 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 over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.
