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1-1/3 cups soft bread crumbs
4 tablespoons butter or margarine
1 medium onion, finely chopped
1 celery rib, finely chopped
2 cloves garlic, minced
1 tablespoon cooking oils
1 tart apple, chopped
1 egg, beaten
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
8 center-cut pork chops (1/2 inch thick)
Chicken broth
In a skillet, brown bread crumbs in butter until golden; remove and set aside. In the same skillet, sauté onion, celery and garlic in oil until tender. Remove from the heat. Add crumbs, apple, egg and seasonings; mix well. Lay one pork chop flat; spoon a fourth of the stuffing on top of it. Top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically but not touching in a deep roasting pan. Fill pan with 1/4 in. of chicken broth. Cover and bake at 350° for 1-1/4 hours. Uncover and bake 15 minutes longer or until chops are browned and no longer pink inside.
Laura Enrico, Westford, Massachusetts
© Copyright Reiman Publications, 1993-1997
