Stuffed Pork Chops

• 8 lean pork chops, very thinly sliced and flattened into cutlets (1 lb.)
• 1 chopped onion
• 2 Tbsp. chopped celery
• 2 Tbsp. chopped parsley
• 8 tsp. butter
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• pepper to taste
• 2 c. fresh bread crumbs
• 1/2 c. chicken bouillon, defatted
• 2 Tbsp. flour

1. Lightly pound the cutlets to make them into thin fillets.
2. Melt half the butter and saute the onion, parsley, and celery over gentle heat.
3. Add the seasonings.
4. Remove from the heat and place in a bowl.
5. Add the bread crumbs, dampened with a bit of water and mix gently.
6. Divide into 8 equal portions and place each on a pork fillet.
7. Roll and secure with a skewer or tie with string.
8. Dredge in flour sprinkled on waxed paper.
9. Brown in a frying pan, using the rest of the butter.
10. Add the chicken stock, lower the heat, cover and cook very slowly, about 1 1/2 hours.

pork chops, onion, celery, parsley, butter, salt, poultry seasoning, pepper, bread crumbs, chicken bouillon, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1103 (may not work)