Herb Stuffed Pork Chops

• 2 tablespoon chopped celery leaves
• 1 tablespoon chopped onion
• 2 tablespoon butter
• 3/4 cup dry bread crumbs
• 2/3 cup chicken broth
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 pork loin chops (1-1/4 inches thick)

1. In a skillet, saute celery leaves and onion in 1 tablespoon of butter until soft.
2. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.
3. Cut a pocket in each pork chop by slicing from the fat side almost to the bone.
4. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
5. Melt remaining butter in a skillet. Brown the chops on both sides.
6. Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350u0b0 for 40-5- minutes or until juices run clear.
7. Cover and bake at 350u0b0 for 40-5- minutes or until juices run clear

celery, onion, butter, bread crumbs, chicken broth, parsley flakes, salt, paprika, sage, pepper, thyme, pork loin chops

Taken from www.epicurious.com/recipes/member/views/herb-stuffed-pork-chops-5a2f7bc304072728dadcd30d (may not work)