Stuffed chops at their most basic. To give the stuffing more flavor, try adding chopped sage or thyme. Serve with mashed potatoes and gravy along with green beans.
- 6 boneless pork chops (2-inches thick, butterflied)
- 1 teaspoon butter
- 2 onions (diced)
- 2 stalks celery (diced)
- 2 cups chicken broth
- 4 slices old bread (day-, cut in 1/4-inch cubes)
- 1/4 cup parsley (chopped)
- 1/2 teaspoon basil
- salt (to taste)
- pepper (to taste)
- Melt butter in nonstick skillet over medium heat. Saute onions and celery until transparent and soft. Add stock, simmer gently to reduce by half. Stir in bread, parsley, basil, salt and pepper. Remove from heat, let cool. Portion stuffing onto one half of each chop, fold over stuffing. Bake in a 325 degree F. oven for 1 hour. Remove from oven when an inserted instant read thermometer reads 155 degrees F.