Prep : 15 minutes Bake : 1 hour Servings : 4
1-1/2 cups chopped fresh mushrooms
4 green onions, finely chopped
1/3 cup finely chopped celery
1 tablespoon butter
1 small tomato , chopped
1/4 to 1/2 teaspoon dried marjoram
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 slices day-old bread , cut into 1/4-inch cubes
4 bone-in pork loin chops (1 to 1-1/2 inch thick and 7 ounces each)
1 . In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.
2 . Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer