Serves: 4
Total Calories: 852

4 double-cut pork chops with a pocket for stuffing
1/4 cup Italian salad dressing
2 cups Pennsylvania Dutch Filling
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 small red onion (or Vidalia), sliced into 1/4-inch rings

Pennsylvania Dutch Filling:
1 medium onion, chopped
1 stick butter
2 cups chopped celery
4 cups water
1 loaf bread, cubed
1 tablespoon dried parsley
1 teaspoon dried thyme

Preheat oven to 350°. Place chops in a small roasting pan or dish. Using a basting brush, coat chops inside and out with Italian dressing. Stuff chops firmly with filling and season them with garlic salt and black pepper. Lay onion rings on top of chops and add a little water to roasting pan. Cover with foil and bake 35 minutes. Uncover and bake 15 minutes longer.

For Pennsylvania Dutch Filling:
What much of the rest of the world knows as stuffing or dressing is called filling in Pennsylvania Dutch country. Some recipes contain mashed potatoes in addition to the bread, but this one is more traditional. And it is filling.

In saucepan, sauté onion in butter. Add celery and cook until tender. Put water in large bowl. Add bread cubes, onion mixture, parsley, and thyme and mix well. Spoon filling into pork chops as directed above.

Nutritional Facts:

Serves: 4
Total Calories: 852
Calories from Fat: 389

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