Pork Chops Over Stuffing
- 6 cups cubed day-old bread (1/2-inch cubes)
- 1 small onion, chopped
- 1 cup chopped celery
- 2 tablespoons butter
- 1 cup hot water
- 1 tablespoon rubbed sage
- 1-1/2 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 bone-in pork loin chops
- Worcestershire sauce, optional
- Minced fresh parsley, optional
- Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss. Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325u0b0 for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. garnish with parsley if desired.
bread, onion, celery, butter, water, sage, chicken bouillon granules, salt, pepper, chops, worcestershire sauce, fresh parsley
Taken from www.tasteofhome.com/recipes/pork-chops-over-stuffing/ (may not work)