Ingredients

• 1/2 cup celery
• 1/4 cup onion
• 1/4 cup margarine
• 1/3 cup water
• 1 teaspoon dried parsley to taste
• 3/4 teaspoon black pepper
• 2 cups soft bread cubes
• 6 center loin pork chops, cut 1-1/2″ thick with a pocket

Preparation

1. Preheat oven to 350°F. Chop celery and onion.
2. Melt margarine in a saucepan. Add water, celery, onion, parsley and 1/4 teaspoon black pepper. Simmer until vegetables are tender. 
3. Place bread cubes into a mixing bowl. Add margarine mixture and mix well to combine. Set aside. 
4. Season pork chops with remaining black pepper. In a skillet, brown chops on each side. 
5. Divide bread mixture and stuff each chop. If necessary, use a skewer or toothpick to keep chops closed. 
6. Spray baking pan with non-stick cooking spray. Place chops in pan, cover, and bake for 1 hour.

Helpful hints

• Thick pork chops provide a large amount of protein for those who need it.
•  If you are on a low protein diet, consider dividing the cooked pork chop into 2 servings to help meet your protein goal.