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Herb Stuffed Pork Chops

I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    2 servings

Ingredients

  • 2 tablespoons chopped celery leaves
  • 1 tablespoon chopped onion
  • 2 tablespoons butter, divided
  • 3/4 cup dry bread crumbs
  • 2/3 cup chicken broth, divided
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 pork loin chops (1-1/4 inches thick)

Directions

  • In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
  • Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.
Nutrition Facts
1 each: 477 calories, 22g fat (11g saturated fat), 117mg cholesterol, 1436mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 36g protein.

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