Recipe: Baked Stuffed Pork Chops (using stuffing croutons, Kellogg's, 1970's)

BAKED STUFFED PORK CHOPS

1/4 cup regular margarine or butter
1/2 cup water or stock*
3 1/2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
8 to 10 pork chops, 1 inch thick, cut with pockets
Salt and ground black pepper (to taste)

Place margarine and water in saucepan. Bring to a boil. Remove from heat. Add croutons all at once, tossing lightly until croutons are evenly and thoroughly moistened.

Fill pork chops with prepared stuffing. Fasten edges with wooden picks. Place stuffed chops flat side down in single layer in shallow baking pan; do not crowd. Sprinkle with salt and pepper; cover pan tightly with aluminum foil.

Bake in moderate oven (350 degrees F) about 1 hour. Uncover and continue baking about 30 minutes or until browned and tender. Serve with cinnamon apple wedges or hot spiced applesauce.

*Amount of liquid may be varied, depending on preference for a fluffy or more moist stuffing.

VARIATION:
One cup finely chopped pared apples may be added to prepared stuffing before filling pork chops.

Makes 8 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971