Herb Stuffed Pork Chops

• 2 tablespoons chopped celery leaves
• 1 tablespoon chopped onion
• 2 tablespoons butter, divided
• 3/4 cup dry bread crumbs
• 2/3 cup chicken broth, divided
• 1 tablespoon minced fresh parsley or 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 over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
2. Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350u0b0 for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

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

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