Ingredients
1 celery rib, chopped1 small onion, chopped2 tablespoons butter3 cups chopped zucchini3 cups cubed bread, toasted1 egg white, lightly beaten2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1 teaspoon poultry seasoning6 bone-in pork loin chops (1/2 inch thick and about 2 pounds)2 teaspoons chicken bouillon granules2 tablespoons hot water
Preparation
In a skillet, saute celery and onion in butter until tender. In a bowl, combine the zucchini, bread cubes, egg white, parsley and poultry seasoning. Stir in celery mixture. Cover and refrigerate.
Arrange pork chops in a greased 13-in. x 9-in. baking dish. Dissolve bouillon in hot water; drizzle over chops. Bake, uncovered, at 325° for 30 minutes. Top with zucchini dressing. Cover and bake 20 minutes longer or until meat juices run clear.
