Easy Pork Chops on Stuffing

Early in the day or the night before: Cut the bread into 1-inch cubes and leave them out to air dry. Place the dried cubes in a large mixing bowl.

1. In a sauté pan, melt 2 tablespoons of butter over medium heat. | 2. Add the chopped celery and sauté until almost tender, about 3-4 minutes. | 3. Add the chopped onions and continue cooking until they are translucent, about 3-4 minutes more. | 4. Remove the pan from the heat and stir in half of the chicken broth.

1. Add the chopped parsley to the bowl with the bread cubes and toss to distribute evenly. | 2. Pour the celery and onion mixture over the bread cubes, gently tossing to combine. Add additional broth as needed to moisten the bread—be careful not to break the cubes. The bread should be moist but not soaking wet.

1. Butter a shallow baking dish with half of the remaining butter. | 2. Transfer the stuffing mixture into the center of the baking dish and dot the top with the remaining butter. | 3. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes.

1. While the stuffing is baking, pat the pork chops dry with a paper towel and season both sides with salt and pepper. | 2. Using a sharp knife, make 2-3 shallow slices through the fat edge of each chop to prevent curling while cooking. | 3. Preheat a non-stick sauté pan over medium-high heat. Quickly sear the chops on each side until lightly browned (about 2-3 minutes per side). The center of the chops should still be nearly raw.

1. Remove the foil from the pre-cooked stuffing and carefully place the seared chops in a single layer on top of the stuffing. | 2. Return the dish to the oven (uncovered) and roast for approximately 15-25 minutes, depending on the thickness of the chops. The internal temperature should reach 145°F (63°C) or until the chops are no longer dark pink but remain moist and juicy.

Once cooked, remove the dish from the oven and let it rest for a few minutes before serving. Enjoy your Stuffed Pork Chops warm!