Pork Chop Loaf with Celery-Onion Stuffing

Posted on

Maggie (Kanz) Kees

Select six ½- ¾-inch-thick pork loin chops. Brown in a little hot fat; season. Make celery-onion stuffing.

Turn an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan on end and tilt, to fill. Place a chop, fat side out, against end of pan. Spoon dressing atop. Continue to alternate chops and dressing, ending with chop at other end. If desired, run skewers through tops of chops. Bake at 325˚ about one hour or until chops are done.

Celery-Onion Stuffing

Combine 4 cups slightly dry bread cubes, 1 tsp salt, ¼ tsp each pepper and sage, ¼ cup finely chopped parsley. Cook one cup each chopped onion and chopped celery in ¼ cup butter; pour over bread mixture.

Rated VG

Leave a Reply