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Ingredients:
- Olive oil or vegetable oil
- 4 pork chops, about 3/4 inch thick
- Salt and pepper
- 4 tablespoons butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup julienne sliced carrots or about 3/4 cup shredded carrots
- 1 box stuffing mix with herbs, about 6 to 8 ounces
- 1 1/2 cups chicken broth
Preparation:
Heat oven to 350°. Grease a shallow baking dish (7x11 or 9x13-inch, large enough for the 4 chops).Coat the bottom of a large skillet with olive oil; heat over medium heat until very hot. Wash chops and pat dry with paper towels. Sprinkle with salt and pepper. Add chops to the skillet and cook for 2 to 3 minutes on each side, until browned. Remove chops to a plate.
Add butter to the skillet and reduce heat to medium-low. Add the chopped celery, onion, and carrots; sauté for about 3 to 4 minutes, just until vegetables are tender. Add the stuffing mix and chicken broth; stir until blended and stuffing mix is moistened. Spoon the mixture into the prepared baking dish; top with the pork chops. Cover the dish tightly with foil and bake for about 35 minutes.
Serves 4.
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