Company Stuffed Pork Chops

• 2 celery ribs, diced
• 1 small onion, chopped
• 1 teaspoon olive oil
• 9 slices white bread, cubed
• 1/4 cup minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/8 teaspoon white pepper
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• 3/4 cup reduced-sodium chicken broth
• 6 pork rib chops (7 ounces each)
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
2. Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Coat the same skillet with cooking spray. Cook chops in oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary.
3. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350u0b0 for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165u0b0 and thermometer inserted in pork reads at least 145u0b0, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.

celery, onion, olive oil, white bread, fresh parsley, salt, sage, white pepper, marjoram, thyme, chicken broth, pork, olive oil, salt, pepper

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