Categories: Pork- Main Dish

Ingredients

• 4 slices white bread
• 1 small onion, quartered
• 3 Tbsp. soft butter or margarine
• 1/4 cup parsley clusters
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 1/2 tsp. leaf sage, crumbled
• 1/4 cup boiling water
• Pan Sauce:
• 3 stalks celery with leaves, coarsely cut
• 4 green onions, coarsely cut
• 1 clove garlic
• 2 Tbsp. flour
• 1/2 cup canned chicken broth
• 6 thick pork chops (2 1/2 lbs.)
• 1/2 cup dry white wine or dry sherry
• 1 Tbsp. Brandy or Cognac

Directions

1. Tear 2 slices of the bread into a dry blender container. Cover and blend on high speed for 3 seconds. Empty crumbs into a medium-size bowl and repeat with remaining bread. (this should yield 2 cups.)

2. Put onion, butter, parsley, salt, pepper, sage and boiling water into blender container. Cover and blend on high speed for 5 seconds, or until onion is finely chopped. Pour over bread crumbs; stir.

3. Cut a pocket into the center of each pork chop with a sharp knife and stuff with bread mixture; secure with wooden picks to hold in stuffing.

4. Place the chops in a 13 × 9 × 2-inch baking dish, stuffed-side up. Pour Pan Sauce over chops.

5. Bake in moderate oven (350 degrees); add wine and brandy or Cognac. Bake 30 minutes longer, basting occasionally, or until chops are tender. (Chicken broth may be added to baking dish, if needed, to keep sauce of the right consistency.)

6. Remove wooden picks from chops and arrange on heated platters. Garnish with watercress and apple slices, if desired. Pour Pan Sauce into a heated sauce dish.

7. Pan Sauce:

8. Put the celery, green onions, garlic and flour into blender container. Add chocken broth. Cover and blend on high speed for 6 seconds, or until vegetables are quite finely ground.

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