From the kitchen of Stephanie Knewasser. Different
bread yields VERY different results. We like the
stuffing made with homemade egg bread. It's also
good with apples instead of peaches.
bread yields VERY different results. We like the
stuffing made with homemade egg bread. It's also
good with apples instead of peaches.
Sprinkle 4 boneless pork chops with garlic salt &
pepper.
Brown both sides in olive oil.
In a frying pan, sauté:
3 Tbsp onion, finely chopped
3 Tbsp butter
sauté until golden.
Transfer sautéd onions to a large bowl & add:
5 c bread, cubed & dried (should be hard)
1/2 tsp poultry seasoning
1 Tbsp parsley
1 egg, beaten
1/2 c water
8 oz can peaches, drained & chopped
Shake over stuffing:
celery salt
salt & pepper
sage
Toss to coat.
Coat an 8x8 Pyrex dish with cooking spray.
Spoon stuffing into dish.
Place pork chops on top.
Bake, covered @ 350 for 45 minutes
uncovered for 15 minutes.
pepper.
Brown both sides in olive oil.
In a frying pan, sauté:
3 Tbsp onion, finely chopped
3 Tbsp butter
sauté until golden.
Transfer sautéd onions to a large bowl & add:
5 c bread, cubed & dried (should be hard)
1/2 tsp poultry seasoning
1 Tbsp parsley
1 egg, beaten
1/2 c water
8 oz can peaches, drained & chopped
Shake over stuffing:
celery salt
salt & pepper
sage
Toss to coat.
Coat an 8x8 Pyrex dish with cooking spray.
Spoon stuffing into dish.
Place pork chops on top.
Bake, covered @ 350 for 45 minutes
uncovered for 15 minutes.
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