Ingredients
2 celery ribs, diced1 small onion, chopped1 teaspoon olive oil9 slices white bread, cubed1/4 cup minced fresh parsley1/4 teaspoon salt1/4 teaspoon rubbed sage1/8 teaspoon white pepper1/8 teaspoon dried marjoram1/8 teaspoon dried thyme3/4 cup reduced-sodium chicken brothPORK CHOPS:6 pork rib chops (7 ounces each)2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Recoat the same skillet with cooking spray. Cook chops in remaining 2 teaspoons oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary.
Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.
