If you are on the go, this is a fast recipe for supper that tastes so good it seems like it should have taken hours. Both filling and taste bud appealing, this recipe will be a pleasure after a hard day at the office.
2 Tablespoons salted butter (unsalted butter optional)
4 Butterfly thick cut pork chops
2 cups sage croutons
1 1/4 cup chicken broth
One small onion, peeled, rinsed and finely chopped
1/2 cup celery, rinsed and finely chopped
1/4 cup fresh mushrooms, rinsed and finely chopped
In small cup, put 1/2-teaspoon thyme, and 1/2 teaspoon seasoned salt. Mix together well. Sprinkle over each side of pork chops. In large frying pan, add butter, and seasoned pork chops. Cook up to 6 minutes on each side on low to medium heat. Keep pan covered as much as possible. When well done, remove from pan, place on cookie tray and put in oven. Turn oven to 200 degrees to keep pork chops warm while making stuffing. In juices and drippings left in pan, add chopped onion, celery and mushrooms. Saute on low to medium heat until vegetables are done. Add chicken broth and sage croutons. Stir ingredients together until stuffing texture takes hold. Heat on low heat until stuffing is nice and hot. Take out pork chops from oven and spoon a balanced amount of stuffing onto each pork chop. Add salt and pepper to taste. Serves 4 people. Add a vegetable or side salad and your meal is complete.