These stuffed pork chops are delicious served with eggplant casserole, roasted potatoes, and hot crusty bread.
Chocolate pie for dessert would be awesome.
8 thin pork chops
3/4 c. tomato juice
3 c. soft bread crumbs
1/4 tsp. poultry seasoning
2 Tbsp. onion, minced
Salt and pepper to taste
2 Tbsp. butter or oleo, melted
1 tsp. salt
1/4 c. celery, diced
2 Tbsp. parsley, chopped
Season chops with salt and pepper. Combine 1/4 of tomato juice with remaining ingredients.
Place chops together with stuffing between, sandwich style, in greased baking dish.
Add remaining tomato juice. Bake at 350 degrees for 1 hour or until tender.
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