2

large

pork loin chops

2

Tbs

onion; diced

¼

tsp

salt; divided

1

clove

garlic; minced

¼

tsp

black pepper; divided

½

cup

mushrooms; chopped

¼

tsp

dried thyme leaves; divided

2

Tbs

celery; diced

½

cup

chicken stock

2

slices

bread; lightly toasted

1

tsp

margarine; into small cubes

1

On rack in grilling pan, grill pork chops, turning once, until rare. .

2

Preheat oven to 160°C. Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 tsp each salt, pepper and thyme, add stock, cover casserole, and bake for about 45 minutes.

3

While pork chops are baking, in small skillet heat margarine until bubbly and hot, add onion and garlic and sauté until onion is translucent.

4

Add mushrooms, celery and remaining 1/8 tsp each salt, pepper and thyme. sauté for 5 minutes. Add bread cubes.

5

Spoon an equal amount of stuffing mixture onto each baked pork chop, bake, uncovered for 15 minutes.