Ingredients
1-1/3 cups soft bread crumbs4 tablespoons butter, cubed1 medium onion, finely chopped1 celery rib, finely chopped2 garlic cloves, minced1 tablespoon vegetable oil1 tart apple, chopped1 egg, beaten1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper8 bone-in pork loin chops (6 ounces each)Chicken broth
Preparation
In a skillet, brown bread crumbs in butter until golden; remove and set aside. In the same skillet, saute onion, celery and garlic in oil until tender. Remove from the heat. Add crumbs, apple, egg and seasonings; mix well.
Lay one pork chop flat; spoon a fourth of the stuffing on top of it. Top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically but not touching in a deep roasting pan.
Fill pan with 1/4 in. of chicken broth. Cover and bake at 350° for 30-35 minutes. Uncover and bake 15 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.
