Stuffed Pork Chops For Two
|Thick pork chops||4 , cut with pocket|
|Whole kernel corn||1 Can (10 oz), drained|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Brown gravy mix||2 Ounce (1 Package)|
|Cornbread stuffing mix||8 Ounce (1 Package)|
Preheat oven to 350°F.
Brown pork chops in margarine; turn chops and add chopped onions and celery, using moderate heat.
Saute until vegetables are soft.
From stuffing package, remove vegetable seasoning packet and crumbs.
Combine 2 tablespoons of the vegetable seasoning with liquid drained from canned corn and water added to make 1 cup; stir to blend.
Add half of stuffing crumbs, onion, celery and corn; blend well. (Package remaining crumbs and seasoning for future use.)
Fill pocket of each chop with stuffing; arrange in greased shallow baking dish.
Spoon extra stuffing around chops.
Prepare gravy mix according to package directions; pour over pork and stuffing.
Cover and bake 1 1/2 hours, until chops are fork tender.