STUFFED PORK CHOPS

Years ago at a bridal shower for my sister-in-law, we ate at the Lion House in Salt Lake City, Utah. We had Stuffed Pork Chops... and I have remembered their great tenderness and flavor ever since, wondering when I was going to find a recipe that could even compare! Well, lucky me! My Mom gave me the Lion House Classics Cookbook and the exact recipe is in it! Oh, the joy! So, tonight we had a nice dinner with Stuffed Pork Chops, my "no need for gravy mashed potatoes", and corn... We shall all sleep well tonight! Thanks Mom!

Stuffed Pork Chops

6 pork chops, 1 inch thick with pocket

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup butter

1 cup shicken stock

1 teaspoon salt

1 teaspoon poultry seasoning

1 teaspoon sage

3 cups ground dry bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1 can cream of celery soup

1/3 can water

First of all... I ordered my pork chops from the butcher yesterday, so he cut them about 1 3/4" thick and cut the pockets for me! Just ask your butcher to cut the pockets for you, chances are their knives are sharper than yours :-)... Saute onion and celery in butter. Mix in stock and seasonings. Remove from heat and mix in 2 1/2 cups bread crumbs until moistened. (If need be, add more stock to moisten the crumbs)... Stuff each pork chop with 1/2 cup stuffing. Coat each chop with mixture of the remaining 1/2 cup bread crumbs, salt, pepper, & paprika. Place chops in a greased shallow baking dish. (I used a 9x13 casserole dish). Combine soup and water and pour over chops. Bake at 350 degrees for 1 1/2 to 2 hours. Makes 6 servings!

*I don't think it would be a bad idea to use 2 cans of soup and 2/3 can water. I like the extra sauce*

This recipe adapted from Lion House Classics...

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Happy Cooking

Teauna