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Stuffed Pork Chops

Stuffed Pork Chops
"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."
2 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter, divided
  • 1/2 cup seasoned stuffing croutons
  • 3 tablespoons milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless pork loin chops (1 inch thick)
  • 3/4 cup beef broth
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • In a skillet, saute celery and onion in 1 tablespoon butter until
  • tender. Transfer to a bowl. Add croutons, milk, parsley, paprika,
  • salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
  • In a skillet, brown chops in remaining butter. Transfer to a greased
  • 9-in. square baking dish. Pour broth into dish. Cover and bake at
  • 350° for 30-35 minutes or until a meat thermometer reads
  • 160°. Remove chops and keep warm.
  • Pour the pan drippings into a saucepan; bring to a boil. Combine
© Taste of Home 2013

2 of 2

Stuffed Pork Chops (continued)

Directions (continued)

  • cornstarch and water until smooth; gradually stir into drippings.
  • Cook and stir for 2 minutes or until thickened. Serve with the pork
  • chops. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 339 calories, 21 g fat (11 g saturated fat), 88 mg cholesterol, 744 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013