Ingredients
3
tablespoons butter
1/4
cup chopped onion
1 1/2
cups herbed-seasoned stuffing cubes
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon dried thyme leaves
4
boneless pork loin chops, 1 inch thick, (about 2 1/2 lb), trimmed of fat
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
In 10-inch skillet, melt butter over medium heat. Remove 2 tablespoons melted butter to small bowl; set aside. Return skillet to stove. Increase heat to medium-high; add onion, and cook 1 to 2 minutes or until softened. Add stuffing cubes, broth and thyme; stir until liquid is absorbed. Remove from heat.
In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) Spoon about 1/3 cup stuffing mixture into each pocket; pressing mixture in firmly. Brush stuffed chops with reserved melted butter; sprinkle both sides of pork with salt and pepper. Place in pan.
Bake 23 to 28 minutes or until thermometer inserted in stuffing reads 165°F.
