Company Stuffed Pork Chops

 2 celery ribs, diced

1 small onion, chopped

1 tsp olive oil

9 slices white bread, cubed

1/4 cup minced parsley

1/4 tsp salt

1/4 tsp rubbed sage

1/8 tsp white pepper

1/8 tsp dried marjoram

1/8 tsp dried thyme

3/4 cup reduced-sodium chicken broth

Pork Chops:

6 pork rib chops (7 oz each)

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

1.  In a large skillet coated with cooking spray, saute celery and onion in 1 tsp oil until tender; remove from the heat.  In a large bowl, combine bread and seasonings.  Add celery mixture and broth; toss to coat.  Set aside.

2.  Cut a pocket in each pork chop by making a horizontal slice almost to the bone.  Recoat the same skillet with cooking spray.  Cook chops in remaining 2 tsp oil in batches over medium-high heat until browned, 1-2 minutes on each side.  Fill chops with bread mixture; secure with toothpicks if necessary.

3.  Transfer to a 13x9 inch baking dish coated with cooking spray.  Sprinkle with salt and pepper.  Cover and bake at 350 degrees for 15 minutes.  Uncover; bake until a thermometer inserted into center of stuffing reads 165 degrees and thermometer inserted in pork reads at least 145 degrees, 15-20 minutes longer.  Discard toothpicks and let stand 5 minutes before serving.

Serves 6