Serves 4
Ingredients:
- 2 tablespoons olive oil
- ¼ cup celery, finely chopped
- 2 tablespoons onion, chopped
- 1 teaspoon salt
- 1 teaspoon garlic, minced
- 1 cup dry panko breadcrumbs
- ½ cup plus ½ cup vegetable broth
- 4 pork chops 1 ¼ – 1 ½ inches thick
- 2 tablespoons butter
- ½ teaspoon paprika
- ½ teaspoon sage
- ½ teaspoon black pepper
Instructions:
Preheat oven to 350 degrees Fahrenheit. In a pan over medium heat add the olive oil, celery, and onion. Cook until the onion is translucent, about 5 minutes. Add the salt and garlic and remove from heat. Add the breadcrumbs and ½ cup vegetable broth. Stir until the broth has been absorbed. If needed, add additional breadcrumbs 1 teaspoon at a time. Cut a pocket into each pork chop and spoon ¼ of the stuffing into each pocket. Tie with string or use toothpicks. In a pan over medium heat melt the butter. When the butter has melted add half of the paprika, sage, and black pepper, stir. Brown 2 pork chops on both sides. Remove and place in a baking dish. Add the other half of the paprika, sage, and black pepper, stir. Brown the other 2 pork chops on both sides. Remove and place in baking dish. Pour ½ cup broth into the bottom of the pan. If there is some stuffing that wasn’t used spoon over the pork chops. Cover with foil and bake for 40-50 minutes until the juices run clear. Remove the string or toothpicks before serving.