Pork Chops on Stuffing

Ingredients

• •3 tablespoons butter
• •2 ribs celery
• •1 cup chicken broth
• •2 tablespoons parsley
• •½ medium onion
• •1 bell pepper
• •6 pork chops
• •salt
• •8 slices bread

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Method

From foodista.com — read the original

1. 1Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry.
2. 2Place in a large mixing bowl.
3. 3Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender.
4. 4Add the onions and continue to cook over medium heat until translucent.
5. 5Remove from the heat and add half of the chicken broth to the mixture.
6. 6Add the chopped parsley to the bread cubes and toss to distribute evenly.
7. 7Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes.
8. 8The cubes should be almost moistened through, but not soaking wet. Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle.
9. 9Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350°F oven.
10. 10In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper.
11. 11With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking.
12. 12Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
13. 13Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing.
14. 14Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops).
15. 15The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked.
16. 16Remove from the oven and serve.