Stuffed chops at their most basic. To give the stuffing more flavor, try adding chopped sage or thyme. Serve with mashed potatoes and gravy and green beans.

Stuffed Pork Chops

6 boneless pork loin chops, 2-inches thick, butterflied
1 teaspoon butter
2 onions, diced
2 stalks celery, diced
2 cups chicken broth
4 slices day-old bread, cut in 1/4-inch cubes
1/4 cup parsley, chopped
1/2 teaspoon dried basil leaves
Salt, to taste
Pepper, to taste

1. Melt butter in nonstick skillet over medium heat. Saute onions and celery until transparent and soft.
2. Add stock, simmer gently to reduce by half.
3. Stir in bread, parsley, basil, salt and pepper. Remove from heat, let cool.
4. Portion stuffing onto one half of each chop, fold over stuffing.
5. Bake in a 325°F (160°C) oven for 1 hour. Remove from oven when an inserted instant read thermometer reads 160°F (70°C).

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 221 calories; Protein: 24 grams; Fat: 8 grams; Sodium: 476 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 3 grams; Carbohydrates: 12 grams; Fiber: 1 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.