Ingredients
2 tablespoon chopped celery leaves
1 tablespoon chopped onion
2 tablespoon butter
3/4 cup dry bread crumbs
2/3 cup chicken broth
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 pork loin chops (1-1/4 inches thick)
Preparation
In a skillet, 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. Brown the chops on both sides.
Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-5- minutes or until juices run clear.
Cover and bake at 350° for 40-5- minutes or until juices run clear
