Friday, March 28, 2014


1/2 cup chopped celery
1/2 cup chopped onion
1/2 tbsp butter
15 slices day-old bread, torn into small pieces
1/2 tbsp Greek-style seasoning
1 can (14-oz) chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted

In a small skillet melt 1/2 tablespoon butter; add onion and celery, sauteing until translucent.

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish.

Place bread in a large bowl and add the onion/celery mixture, Greek seasoning, and broth. Mix to coat the bread pieces evenly, without making bread soggy. Spread mixture into the prepared baking pan/dish. Top with the pork chops. (Sprinkle a pinch of salt and some freshly ground pepper over chops, if desired.)

In a medium bowl, combine the brown sugar and melted butter; brush over the tops of the pork chops then drizzle the remaining over all, allowing some to seep into the stuffing.

Bake at 350 degrees for 30 minutes (internal temperature of chops should reach at least 160 degrees).

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.