| 6 | 1/2 to 3/4 inch pork loin chops | | STUFFING: | | | 4 cups | slightly dry bread cubes | | 1 tsp. | salt | | 1/4 tsp. | Pepper | | 1/4 tsp. | sage (optional) | | 1/4 cup | finely chopped parsley (or dried parsley) | | 1 cup | chopped onion | | 1 cup | chopped celery | | 1/4 cup | butter or margarine |
| | Brown pork chops in a little hot fat; season. Make Celery-Onion stuffing.
Celery-Onion Stuffing:
Cook celery and onion in margarine.
Combine bread cubes, seasonings, onion & celery mixture and enough liquid to moisten. I have used plain water or sometimes will dissolve chicken bouillon in the water. I also usually whip an egg and add that to sort of bind the dressing together.
Turn an 8 1/2 X 4 1/2 X 2 1/2 loaf pan on end and tilt, to fill. Place a chop, fat side out against the end of pan. Spoon dressing on top. Continue to alternate chops and dressing, ending with chop at other end. If desired, run skewers through tops of chops to keep in place. Bake at 325 degrees about one hour or till chops are done.
I suppose you could bake the chops flat on top of the dressing, but this does keep the chops from drying out and it's easy to serve with the dressing already divided. |
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