Recipes:
Savory Stuffed Pork Chops
INGREDIENTS
* 4 (1 1/2-inch-thick) pork chops
* Salt and pepper
* 2 tablespoons butter
* 1/2 cup chopped onion
* 1 cup chopped mushrooms
* 1/4 teaspoon each dried sage, salt and pepper
* 1 cup bread crumbs
* 2 tablespoons vegetable broth or water
**SERVES:** 4
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MAKE AHEAD
Prepare stuffing early in the day and refrigerate until ready to stuff the pork chops. Bring to room temperature and proceed as recipe directs.
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VARIATION
Give a little tang to ordinary stuffing by adding 1/3 cup sour cream or plain yogurt to the mixture in step 3.
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DIRECTIONS
**1.** Preheat oven to 350°F. Trim fat from chops. Cut a 2-inch pocket in each pork chop. Sprinkle inside of each pocket with salt and pepper; set aside.
**2.** Melt butter in a large skillet over medium heat. Add onion and mushrooms; sauté until tender. Remove from heat. Stir in sage, salt, pepper and bread crumbs.
**3.** Add enough broth to moisten and hold stuffing together. Spoon stuffing into pockets.
**4.** Secure pockets with kitchen twine or toothpicks; place chops in baking dish. Add remaining broth. Cover and bake for 30 minutes. Remove cover; bake for 20 minutes or until tender.
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Make It Quicker
* Reduce baking time of the chops to about 35 minutes by using 3/4-inch-thick unstuffed pork chops. Arrange chops in a baking dish; top with the homemade stuffing. Cover and bake for 20 minutes; uncover. Bake for 15 minutes.
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