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.