Stuffed Pork Chops

I played around with a couple stuffed pork chop recipes. I had a friend of mine give me some spices to try. This "R. L. Schreiber-Sweet & Smokey Rotisserie" seasoning is so good. If you can't find it, use any rotisserie seasoning.

STUFFED PORK CHOPS

(serves 4)

Ingredients:

*4 thick cut pork chops (I use butterfly)

*8 slices of white bread

*1 teaspoon white sugar

*1 teaspoon garlic pepper

*1/4 teaspoon salt

*4 tablespoons butter, melted

*1 small yellow onion, finely chopped

*1 stalk celery, finely chopped

*2 tablespoons dried parsley

*1 1/4 cups chicken stock

*1 tablespoon rotisserie seasoning

*1 tablespoon olive oil

Directions:

~Cut bread into small cubes.

~Place on a baking sheet, single layer.

~Bake under broiler, for 3-5 minutes, or until golden brown.

~Remove from oven and place in a large mixing bowl.

~Comine toasted bread crumbs, sugar, garlic pepper, salt, butter, celery, onions, & parley.

~Mix in 1/4 cup chicken stock.

~Make slits in pork chops to form a pocket.

~Stuff pork chops with stuffing.

~Stick in a couple toothpicks to help keep pork chop closed.

~In a large oven proof skillet, heat olive oil, over medium heat.

~Preheat oven to 350 degrees.

~Brown pork chops on both sides, about 5 minutes per side.

~Remove from heat.

~Add 1 cup chicken stock.

~Cover pan with aluminum foil or lid.

~Bake for 40-60 minutes, or until pork chops are tender.

Helpful Hint:

`I always brine my pork chops in kosher salt water for at least 1 hour before cooking. It makes for very tender pork chops.