Taste of Home's stuffed pork chop recipe combines simplicity and taste to produce a dish that wows guests, even though it only takes 20 minutes to prepare. The ingredient proportions in this recipe produce two servings.
Sauté 2 tablespoons chopped celery leaves and 1 tablespoon chopped onion in 1 tablespoon butter until everything is soft. Take off the heat, and then stir in 3/4 cup dry bread crumbs, 1/3 cup chicken broth and 1/2 teaspoon each of salt, paprika and rubbed sage, as well as 1/4 teaspoon each of pepper and dried thyme. Mix thoroughly. Make a slice horizontally from the fat side of each pork chop almost all the way to the bone, creating a pocket. Spoon approximately 1/2 cup stuffing into each pocket, and close the pocket with a toothpick or string.
Melt a tablespoon of butter in a skillet. Brown the chops in the skillet on both sides. Put the browned chops in a greased baking dish (11 inches by 7 inches), and pour the rest of the broth over the chops. Cover the baking dish, and bake at 350 degrees Fahrenheit for 45 minutes, or until the juices run clear. Take out toothpicks or string before serving the chops. Thickening the pan juices to make a sauce is also an option.