Wine Stuffed Pork Chops
|Onion||1 Medium, finely chopped|
|Celery||1⁄4 Cup (4 tbs), finely chopped|
|Bread crumbs||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, chopped|
|Pork chops||4 , cut with pocket (1 1/2 Inches Thick)|
|Canned chicken broth||10 1⁄2 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Combine butter, onion and celery in small 1-quart glass mixing bowl.
Microwave 3 to 5 minutes on high, or until onion is transparent.
Stir in bread crumbs, parsley, sage.
Fill pockets of pork chops with stuffing.
Secure openings with toothpicks.
Arrange chops in (12 x 8-inch) baking dish, meatiest portions of outside.
Sprinkle with flour.
Pour chicken broth and wine over chops.
Cover with plastic wrap and cook on high 20 minutes, or until chops are fork tender, turning dish once during cooking