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Sunday Supper Stuffed Pork Chops




Source of Recipe


30 Minute Meals with Rachel Ray


Recipe Link: http://www.foodnetwork.com

List of Ingredients




1 T. oil, plus some for drizzling
2 slices bacon, chopped
2 ribs celery from the heart, chopped
1 small onion, chopped
2 T freshly chopped sage leaves or 1 t ground dried sage
2 T freshly chopped thyme leaves, or 1 t dried leaves
Black Pepper
2 store bought corn muffins
8 think boneless center cut pork loin chops

Recipe



Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add celery and onion and season mixture with herbs, salt and pepper. Reduce heat to madium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.

Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.

To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate. Top with second chop. Repeat with 3 remaining servings.