Ingredients
2 tablespoons chopped celery2 tablespoons chopped onion2 tablespoons butter, divided1/2 cup seasoned stuffing croutons3 tablespoons milk1 teaspoon minced fresh parsley1/4 teaspoon paprika1/8 teaspoon salt1/8 teaspoon pepper2 boneless pork loin chops (1 inch thick)3/4 cup beef broth1 to 2 tablespoons cornstarch2 tablespoons cold water
Preparation
In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm.
Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
