You may also like
Categories:
celery onion olive oil white bread fresh parsley salt sage white pepper marjoram thyme chicken broth pork olive oil salt pepper
Viewed: 14 - Published at: 2 years agoIngredients
- 2 celery ribs, diced
- 1 small onion, chopped
- 1 teaspoon olive oil
- 9 slices white bread, cubed
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon white pepper
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 3/4 cup reduced-sodium chicken broth
- 6 pork rib chops (7 ounces each)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
- In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
- Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Coat the same skillet with cooking spray. Cook chops in oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary.
- Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.
