Ingredients

• 4 center-cut pork chops (1 inch thick)

• 6 tablespoons unsalted butter (divided)

• 1 medium celery stalk, thinly sliced

• 1 medium shallot

• 1 tablespoon poultry seasoning

• 1/4 teaspoon

  freshly ground black pepper

  1/2 teaspoons

  kosher salt, divided

• 1/2 cups

• 4 slices dry/stale sourdough bread cut into 1/2-inch cubes

  1/2 cup low-sodium vegetable or chicken broth

Directions

1. Lay pork chops flat and cut a slit into to long side of the chop with a very sharp knife. Slowly and carefully, create a pocket for the stuffing. The pocket should be about a 1/4 of an inch to the outer edge of the meat. Repeat this with all chops.

2. For the stuffing: Tear bread into irregular pieces, toss in olive oil and toast in oven for 10 minutes at 450 degrees.

3. In a medium skillet, saute celery, shallots and poultry seasoning in 3 tablespoons of butter for 2 to 3 minutes or until celery is tender.

4. Add bread and combine with thevegatable mixture. Slowly add broth, while stirring. Add all broth until you have a “stuffing” consistency. Then remove from heat.

5. Stuff all pork chops. Don’t be shy. The meat will stretch and they will become fat without breaking.

6. Season the tops of the chops with salt and pepper, then place on an oiled sheet pan.

7. Bakes for 15 minutes at 350 degrees f. Until chops reach 140 degrees, internally.