Ingredients
1-1/2 cups chopped fresh mushrooms4 green onions, finely chopped1/3 cup finely chopped celery1 tablespoon butter1 small tomato, chopped1/4 to 1/2 teaspoon dried marjoram1/8 to 1/4 teaspoon garlic salt1/8 teaspoon pepper2 slices day-old white bread, cut into 1/4-inch cubes4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)
Preparation
In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.
Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.
