Stuffed Pork Chops Supreme

• portions: 10-12

Ingrédients

Lean pork chops, allowing 1 1/2 chops per person

1 loaf white bread (sourdough is best)

1 cup meat stock or water

3 large onions, finely diced

6 large stalks celery, finely diced

1/4 lb butter

1 cup cream of mushroom soup

2 tsp or more sage

Salt and pepper, to taste

Pinch of rosemary and/or basil

Lawry’s Seasoning Salt

Instructions

Slice bread and bake at 300°F to dry, then cut into small cubes. Pour meat stock or water on cubes to moisten, and mix with sautéed onions, celery, and butter until tender. Add cream of mushroom soup, sage, salt, pepper, rosemary, and basil.

Prepare pork chops by sprinkling each side with Lawry’s Seasoning Salt. Stack chops on foil with a thick layer of stuffing between each chop. Tie with skewer or string to keep together, wrap tightly in foil, and place in a 300°F oven 3 hours before serving. Fold foil edges down for the last hour to brown. Serve garnished with cinnamon apple rings.

Notes

Garnish platter with cinnamon apple rings. Serves 10-12 people.