Herb Stuffed Pork Chops Recipe

• 6 double pork chops
• Salt & pepper to taste
• 1/4 c. butter
• 3/4 c. minced onion
• 1/2 c. minced celery
• 1/4 c. minced parsley
• Bread crumbs
• 1/4 c. heavy cream
• Dry white wine
• Cornstarch

1. Use 3 Tbsp.
2. butter to cook onion and celery till onion is transparent.
3. Add in bread.
4. Remove from heat.
5. Add in parsley and sufficient heavy cream to moisten mix.
6. Stuff pork chops.
7. Close openings with toothpicks.
8. In Dutch oven, heat remaining butter, brown chops and cover with 1 1/4" wine.
9. Bake 1 hour at 350 degrees.
10. Bring wine sauce to boil.
11. Mix cornstarch with a little water and stir into sauce.
12. Serve with chops.
13. NOTE: Carrots may be cooked with chops in sauce.

pork chops, salt, butter, onion, celery, parsley, bread crumbs, heavy cream, white wine, cornstarch

Taken from cookeatshare.com/recipes/herb-stuffed-pork-chops-24526 (may not work)