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Ingredients
- 2 oz pork loin chops 6each
- 1/4 tsp each: salt pepper and thyme leaves, divided
- 1/2 cup canned chicken broth
- 1 tsp margarine
- 2 tbsp onions diced
- 1 garlic clove minced
- 1/2 cup mushrooms chopped
- 2 tbsp celery diced
- 2 slices thinwhite bread lightly toasted and cut into 1/4” cubes
Ingredients
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Instructions
- On rack in broiling pan, broil pork chops, turning once, until rare. Preheat oven to 325º. Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 teaspoon each salt, pepper and thyme. Add broth, cover casserole and bake for about 45 minutes.
- While pork chops are baking, heat margarine in small skillet until bubbly and hot. Add onion and garlic and sauté until onion is translucent. Add mushrooms, celery and remaining 1/8 teaspoon each salt, pepper and thyme. Sauté for 5 minutes. Stir in bread cubes. Spoon an equal amount of stuffing mixture on to each baked pork chop. Bake uncovered for 15 minutes longer.
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