From the kitchen of Stephanie Knewasser
In a frying pan:
4 Boneless Pork Chops
Season with:
garlic salt
pepper
Brown both sides in olive oil.
Set aside.
In another frying pan, sauté:
1/2 c onion, finely chopped
1/2 c celery, chopped
6 Tbsp butter
Sauté until golden.
Transfer sautéed onions to a large bowl & add:
5 c bread, cubed & dried (should be hard)
2 tsp poultry seasoning
1 Tbsp parsley
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sage
1 egg, beaten
1 c chicken broth
2 or 3 apples, peeled & chopped
Toss to coat.
Coat an 8×8 Pyrex dish with cooking spray.
Spoon stuffing into dish.
Place pork chops on top.
Bake, covered @ 350 for 45 minutes,
uncovered for 15 minutes.
NOTE:
Different bread yields VERY different results. We like the stuffing made with homemade egg bread.