Stuffed Porkster Chops

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. (5 minutes)

Recipe View Tear the buns into small pieces and place in a large bowl. Add the chopped onion, celery, sage, salt, and pepper. (5 minutes)

Recipe View Lightly stir in the beaten egg and 1/2 cup of chicken broth. Mix gently until the ingredients are thoroughly combined but not mushy. The mixture should be moist but not overly wet. (3 minutes)

Recipe View Using a sharp knife, carefully slice each pork chop horizontally through the side to create a pocket, being careful not to cut all the way through. (5 minutes)

Recipe View Stuff each pork chop pocket generously with the bread stuffing mixture. Pack it in firmly but not too tightly. (10 minutes)

Recipe View Place the stuffed pork chops into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish, avoiding pouring it directly on top of the chops. This will help keep the chops moist during baking. (2 minutes)

Recipe View Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). (35 minutes)

Recipe View Let the chops rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. (5 minutes)