3 Inch-thick boneless pork chops
2 Pieces Farmhouse Wheat Bread
1 Piece Honey Wheat Bread
1 Tablespoon minced fresh rosemary
1 Tablespoon minced fresh oregano
3 Tablespoons minced fresh parsley
(NOTE: You can substitute a tablespoon of dried Italian seasonings if fresh herbs are not available.)
3 Cloves garlic
1/4 Cup finely chopped sweet onion
1 Celery stick
1 Teaspoon salt
1/4 Teaspoon black pepper
2 Tablespoons butter
1/4 Cup chicken broth
Canola non-stick spray
Preheat oven to 400 degrees with the rack in the middle.
Toast the 3 slices of bread just short of burning them and allow them to cool.
Crush or finely minced the garlic cloves and put in a large mixing bowl. Mince the celery and onion and add to bowl.
Cut the bread into very small cubes and put in food processor (or, if you don’t have a food processor, add directly to mixing bowl.)
Remove the rosemary, oregano and parsley from their stems and mince. Put in food processor or mixing bowl. Grind 1/4 teaspoon of black pepper onto the crumbs and add 1 teaspoon salt. If you have a food processor, process for a minute, until the bread is still mostly cubes, not dust, and the herbs are mixed in uniformly. If you don’t have a food processor, stir the mix until you have a uniform consistency.
Preheat a large sauce pan over medium heat. Melt the butter in the pan then stir in the chicken broth. When the butter and broth start to simmer — tiny bubbles appear — stir in the breadcrumb mix.
Coat the bottom of a glass or metal baking pan with the canola oil. Place the pork chops in the pan and cover them with the stuffing mix. Place in the oven for 40 minutes. When the time’s up, cut into a pork chop to make sure it’s cooked through — there is no pink meat. If you have a meat thermometer, the internal temperature should be at least 160 degrees.
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