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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I WAS creating recipes to teach pork cookery to high school classes when I discovered this pan-grill method of preparing meat. The results are tender and juicy. This 15-minute entree is just right for a busy cook - it's delicious, and the portions are perfect for two people. -Katie Koziolek, Hartland, Minnesota Ingredients:
1/4 teaspoon dried thyme |
1/4 teaspoon rubbed sage |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 boneless pork loin chops (3/4 inch thick) |
1 tablespoon butter |
2 tablespoons chopped celery |
2 tablespoons chopped onion |
1/4 cup thinly sliced carrot |
1/2 cup chicken broth |
3/4 cup herb-seasoned stuffing |
Directions:
1. Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until tender. stir in broth and stuffing; heat through. Spoon over chops; serve immediately. Yield: 2 servings.
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