Stuffed Pork Chops

• 1-1/2 cups chopped fresh mushrooms
• 4 green onions, finely chopped
• 1/3 cup finely chopped celery
• 1 tablespoon butter
• 1 small tomato, chopped
• 1/4 to 1/2 teaspoon dried marjoram
• 1/8 to 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 2 slices day-old white bread, cut into 1/4-inch cubes
• 4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)

1. In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.
2. Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350u0b0 for 1 hour or meat is no longer pink.

fresh mushrooms, green onions, celery, butter, tomato, marjoram, garlic salt, pepper, white bread, chops

Taken from www.tasteofhome.com/recipes/stuffed-pork-chops/ (may not work)