Recipe: Pork Chops Over Stuffing

PORK CHOPS OVER STUFFING

6 cups cubed day old bread (1/2-inch cubes)
1 small onion, chopped
1 cup chopped celery
2 tablespoons butter
1 cup hot water
1 tablespoon rubbed sage
1 1/2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 bone in pork loin chips
Worcestershire sauce (optional)
Minced fresh parsley (optional, for garnish)

Place bread cubes in a large bowl; set aside.

In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss.

Spoon stuffing into eight mounds in greased 13x9x2 inch baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired.

Cover and bake at 325 degrees F for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. Garnish with parsley if desired.

Makes 8 servings
Source: Quick Cooking magazine