Serving Size : 4
4 pork chops, 1-1/2 inches thick
Salt and pepper
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped mushrooms
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup dry bread crumbs
2 tablespoons vegetable broth or water
Preheat oven to 350 degrees. Trim fat from chops. Cut a 2-inch pocket in each pork chop. Sprinkle inside of each pocket with salt and pepper; set aside.
Melt butter in a large skillet over medium heat. Add onion and mushrooms; sauté until tender. Remove from heat. Stir in sage, salt, pepper, and bread crumbs.
Add enough broth to moisten and hold stuffing together. Spoon stuffing into pockets.
Secure pockets with kitchen twine or toothpicks; place chops in baking dish. Add remaining broth. Cover and bake for 30 minutes. Remove cover; bake for 20 minutes or until tender.