Stuffed Porkchops


Allow two thin cut (no more than ½" each) pork chops per person. Trim off outside excess fat. For each serving, use ½ cup of prepared stuffing mix (I like to use Pepperidge Farm Herb seasoned mix). Sauté 1 Tbs. minced celery and 2 tsp. minced onion in 1 tsp. margarine. Add to dry stuffing mix and add enough hot water until you have a moist mixture. Pat stuffing onto one pork chop, top with second chop. Tie two ways with dental floss. On high heat in skillet, brown chops on both sides in small amount of fat or shortening. For each serving allow ¼ cup water seasoned with chicken bouillon to taste, add to skillet, cover, and turn heat to low to medium, just to keep chops simmering. After 20 minutes, carefully turn chops to flip side, add seasoned water, cover and cook another 20 minutes on low heat. If liquid remains after second cooking, remove cover, turn heat a little higher and allow liquid to cook off.