Stuffed Braised Pork Chops

Ingredients:

• 2 (1/2lb ea) boneless butterfly pork chops
• 2 tablespoons butter or margarine, melted, divided
• 2 tablespoons diced onion
• 2 tablespoons diced celery
• 1/2 cup commercial herb stuffing mix
• 1 teaspoon fresh parsley, minced
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons milk
• 1 cup beef broth
• 1 tablespoon cornstarch

Instructions:

Lightly brown the pork chops in 1 tablespoon of melted butter and set aside. Saute the onion and celery in the other 1 tablespoon of butter until the vegetables are crisp-tender. Remove from the heat, then add the stuffing mix, parsley, paprika, salt and pepper, mixing well. Stir in the milk. Stuff the pork chops with the stuffing mixture and secure with wooden picks. Place the pork chops in a lightly greased 8-inch square baking dish and pour the beef broth over the top. Cover and bake at 350° for 1 hour or until done, basting occasionally. Transfer the pork chops to a serving dish. Add water to the pan drippings to equal 1 cup, then stir in the cornstarch. Cook in a heavy saucepan over medium heat until the mixture begins to bubble, and boil for 1 minute, stirring constantly. Serve with the pork chops.