Baked Pork Chops And Stuffing
|Pork loin chops||12 Ounce|
|Canned chicken broth||1⁄2 Cup (8 tbs)|
|Diced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Diced celery||2 Tablespoon|
|White bread slices||1 Ounce|
|Thyme leaves||1⁄4 Teaspoon|
On rack in broiling pan broil pork chops, turning once, until rare.
Preheat oven to 325Â°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.
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.
Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered, for 15 minutes longer.