Categories: pork

Ingredients

• 6 boneless pork loin chops, 2 inches thick, butterflied
• 1 teaspoon butter
• 2 onions; diced
• 2 stalks celery; diced
• 2 cups chicken broth
• 4 slices day old bread, cut into 1/4" cubes
• 1/4 cup chopped parsley
• 1/2 teaspoon basil
• salt and pepper to taste

Directions

1. melt butter in nonstick skillet over medium heat. saute onions and celery until transparent and soft. add stock, simmer gently to reduce by half. stir in bread, parsley, basil, salt and pepper. remove from heat, let cool. portion stuffing into one half of each chop, fold over stuffing. bake at 300 F for 1 hour.

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