Stuffed Pork Chops

Stuffed chops at their most basic. To give the stuffing more flavor, try adding chopped sage or thyme. Serve with mashed potatoes, gravy and buttered green beans.

Recipe Ingredients:

6 boneless pork loin chops, 2-inches thick, butterflied
1 teaspoon butter
2 onions, diced
2 stalks celery, diced
2 cups chicken broth
4 slices day-old bread, cut in 1/4-inch cubes
1/4 cup flat-leaf parsley, chopped
1/2 teaspoon dried basil leaves
Kosher or sea salt, to taste
Freshly ground black pepper, to taste

Cooking Directions:

1. Melt butter in nonstick skillet over medium heat. Saute onions and celery until transparent and soft.
2. Add stock, simmer gently to reduce by half.
3. Stir in bread, parsley, basil, salt and pepper. Remove from heat, let cool.
4. Portion stuffing onto one half of each chop, fold over stuffing.
5. Bake in a preheated 325°F (160°C) oven for 1 hour. Remove from oven when an inserted instant read thermometer reads 160°F (70°C).

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 221 calories; Protein: 24 grams; Fat: 8 grams; Sodium: 476 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 3 grams; Carbohydrates: 12 grams; Fiber: 1 gram.

Recipe and photograph provided courtesy of National Pork Board.