Stuffed Pork Chops In Wine
|Onion||1 Medium, finely chopped|
|Celery||1⁄4 Cup (4 tbs), finley chopped|
|Dried bread crumbs||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Celery seed||1⁄8 Teaspoon|
|Pork chops||4 (1 1/2 Inches Thick, With Pocket)|
|Chicken stock/2 teaspoons instant chicken bouillon dissolved in 1 cup boiling water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Combine butter, onion and celery in small mixing bowl.
MICROWAVE 3 to 5 MINUTES on HIGH, or until onion is transparent.
Stir in bread crumbs, parsley, sage and celery seed.
Fill pockets of pork chops with stuffing.
Secure openings with wooden picks.
Arrange chops in (12 x 8-inch) baking dish, meatiest portions to outside.
Sprinkle with flour.
Pour chicken broth and wine over chops.
MICROWAVE 35 to 40 MINUTES on '6', or until chops are fork tender.