Serves: 4
Total Calories: 114
1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.
2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.
3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes drain. Add apple cider reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.
1 SERVING: Calories 395 (Calories from Fat 245) Fat 28g (Saturated 6g) Cholesterol 60mg Sodium 580mg Carbohydrates 16g (Dietary Fiber 1g) Protein 20g.
This Stuffed Pork Chops recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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