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Chops in Stuffing

  • 1 tbsp butter

  • 2 cups chopped celery

  • 1 tsp marjoram

  • 1 tsp thyme

  • pepper to taste

  • 4 slices cubed rye bread

  • 6 trimmed pork chops

  • chopped onion

  • 1 tsp each salt and sage

  • 6 slices cubed white bread

  • cup chicken broth

Melt butter in a 4-6 quart oven-proof saucepan
Add chops and brown about 3 minutes on each side on moderately high heat
Remove from pot and add celery, onion and seasonings to pot and cook for 2 minutes stirring frequently
Remove from heat, add breads and broth and toss to mix well
Remove half of bread mixture
Arrange chops in a single layer on top of stuffing left in pot, cover with rest of stuffing
Cover and bake in pre-heated oven at 325F for 30-35 minutes or until pork is no longer center-pink

Karen Reiter