Stuffed Pork Chops
Makes 4 servings
- 1/3 cup chopped celery (with leaves)
- 3 tablespoons finely chopped onions
- 1/4 cup (1/2 stick) margarine or butter
- 2 1/4 cups soft bread cubes (about 4 slices bread)
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 4 pork loin chops, about 1 inch thick (with pockets cut into chops)
- 2 tablespoons vegetable oil
- 1/4 cup apple cider or juice
1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.
2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.
3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.
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