Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow

• 6 double thick pork chops, bone in sliced with pocket (can be boneless)
• 7 slices bread (cubed or broken)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2 tablespoons butter
• 1 tablespoon water (optional if to dry)
• 1 teaspoon parsley (dried)
• 1 teaspoon salt
• 1/4 teaspoon sage (dried)
• 1/4 teaspoon pepper
• 1/4 cup water (or chicken, vegetable broth)

1. Preheat oven to 350 degrees Fahrenheit.
2. Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
3. Salt and pepper inside and out of chops. Set aside.
4. Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
5. Add parsley, sage, salt, and pepper.
6. Add parsley mixture to bread and mix thoroughly, adding water as necessary.
7. Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
8. Stand on bone end and bake for 1 hour or until well done.
9. Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

pork chops, bread, onion, stalks celery, butter, water, parsley, salt, sage, pepper, water

Taken from www.food.com/recipe/stuffed-pork-chops-all-saints-episcopal-church-longmeadow-291217 (may not work)