Easy pork chops on stuffing

Name: Easy pork chops on stuffing
Total time: 45 min
Yield: 6 servings
Ingredients: 3 Tbsps butter; 2 ribs celery; 235 ml chicken broth; 2 Tbsps fresh parsley; 0.5 medium onion; 6 servings bell pepper; 6 pork chops; 6 servings salt; 8 slice white bread

An easy and delicious main course dish featuring juicy pork chops served on a bed of savory stuffing. Perfect for Thanksgiving dinner, this recipe is sure to become a favorite among your guests. It provides a good source of protein and is rich in essential vitamins and minerals.

Ingredients

butter

3 Tbsps

celery

2 ribs

chicken broth

235 ml

fresh parsley

2 Tbsps

onion

0.5 medium

bell pepper

6 servings

pork chops

salt

6 servings

white bread

8 slice

Method

Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry.
Place in a large mixing bowl.
Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender.
Add the onions and continue to cook over medium heat until translucent.
Remove from the heat and add half of the chicken broth to the mixture.
Add the chopped parsley to the bread cubes and toss to distribute evenly.
Pour 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. The 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. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat 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.
Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked.
Remove from the oven and serve.

Nutrition:

394 kcal

Carbs

26 g

Fat

16 g

Protein

34 g

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