Pork Chops on Stuffing

Ingredients

• •3 tablespoons butter
• •2 ribs celery
• •1 cup chicken broth
• •2 tablespoons parsley
• •½ medium onion
• •6 pork chops
• •salt
• •8 slices bread

Method

Adapted from foodista.com

1. 1Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry.
2. 2Place in a large mixing bowl.
3. 3Heat 2 tablespoons of the butter over medium heat in a saute pan.
4. 4Saute the celery till almost tender.
5. 5Add the onions.
6. 6Continue to cook over medium heat until translucent.
7. 7Remove from the heat.
8. 8Add half of the chicken broth to the mixture.
9. 9Add the chopped parsley to the bread cubes.
10. 10Toss to distribute evenly.
11. 11Pour the celery/onion mixture over all.
12. 12Gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.
13. 13Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle.
14. 14Dot the top of the stuffing with any remaining butter.
15. 15Cover with aluminum foil.
16. 16Bake for 20 minutes in a preheated 350°F oven.
17. 17In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper.
18. 18With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking.
19. 19Preheat a non-stick saute pan over medium high heat.
20. 20Quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
21. 21Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing.
22. 22Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked.
23. 23Remove from the oven and serve.