From the kitchen of Stephanie Knewasser
Season:
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 sautéed onions to a large bowl & add:
5 c bread, cubed & dried (should be hard)
1 Tbsp 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 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.
NOTES
- Different bread yields VERY different results. We like the stuffing made with homemade egg bread. It’s also good with apples instead of peaches.