BAKED STUFFED PORK CHOPS

SERVES 4

I don't know why I don't make these more often. They are so good and relatively easy. Actually, we make different stuffings for pork chops, including Potato Filling, an excellent choice. The basics for this recipe come from an Iowan recipe in a Paul Prudhomme cookbook, omitting his seasoning mix and adding my own herbs and spices.

INGREDIENTS

4 thick-cut rib pork chops, about 1-1/2 inches thick

4 tablespoons unsalted butter

1 cup finely chopped onions

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped celery

1/2 cup fresh or frozen corn kernels

1/2 cup chopped fresh mushrooms

Pinch each of thyme and sage

Salt and pepper to taste

1 can (14.5 ounces) low-salt chicken broth, plus water to make 2 cups

2 cups unseasoned dry bread cubes

1 egg, lightly beaten

Preheat oven to 300° F. Cut a pocket for the stuffing into each chop; set aside.

Heat the butter in a medium skillet over medium-high heat. Add the onions, peppers and celery. Sauté until softened, about 5 minutes. Add the corn, mushrooms and cook another 3 minutes. Add the seasonings and stir well. Pour in 1 cup of the chicken broth and stir to scrape up any browned bits from the bottom of the pan. Cook an additional minute. Remove from heat and add the bread cubes. Mix thoroughly. Add the beaten egg and combine well. When mixture has cooled, stuff into each chop. Sprinkle both sides of chops with additional seasoning.

Pour the remaining 1 cup of chicken broth into a baking pan and place the stuffed chops into pan, standing on the bone edge if possible. Place in oven and bake until tender, about 25-30 minutes. (Any remaining stuffing may be placed in a small casserole and baked at the same time.) Remove from the oven and turn on the broiler. Lay the chops flat in the pan and broil on each side for about 3 minutes or until nicely browned, basting with the pan juices. Serve with the juices.

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