Baked Pork Chops N Stuffing
|Pork loin chops||12 Ounce (2 Pieces, 6 Ounces Each)|
|Canned chicken broth||1⁄2 Cup (8 tbs)|
|Diced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Diced celery||2 Tablespoon|
|Thin white bread slices||1 Ounce, lightly toasted and cut into 1/4 inch cubes (2 Slices, 1/2 Ounce Each)|
|Salt||1⁄4 Teaspoon, divided|
|Pepper||1⁄4 Teaspoon, divided|
|Thyme leaves||1⁄4 Teaspoon, divided|
1. On rack in broiling pan broil pork chops, turning once, until rare.
2. Preheat oven to 325°F. 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.
3. While pork chops are baking, in small skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent. Add mushrooms, celery, and remaining 1/8 teaspoon each salt, pepper, and thyme; saute for 5 minutes. Stir in bread cubes.
4. Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered, for 15 minutes longer.