Stuffed Glazed Pork Chops

Serves 4

Ingredients

  • 4 thick pork chops, about 1 1/2 inches thick
  • 2 Tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 1/2 cups soft bread crumbs
  • 2 Tablespoons fresh chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon finely grated orange peel
  • 1 teaspoon seasoned salt, divided
  • 3 Tablespoons orange juice

Orange Glaze

  • 1/2 cup orange juice
  • 1/4 cup light brown sugar, firmly packed
  • 1/4 cup orange marmalade
  • 2 Tablespoons cider vinegar

Directions

Cut large gash into sides of chops for pockets to hold stuffing.

Melt butter over low heat in a heavy skillet. Sauté chopped onions and celery for about 8 minutes, or until tender. Add bread crumbs to skillet and brown lightly; remove from heat. Add chopped parsley ,salt, grated orange peel, 1/2 teaspoon seasoned salt, and 3 tablespoons orange juice.

Fill pockets of pork chops with stuffing. Stand chops on rib bones on a rack in a roasting pan. Sprinkle with remaining 1/2 teaspoon of seasoned salt. Pour water to a depth of about 1/2 inch in the roasting pan (do not let water touch rack). Cover pan and pork chops tightly with foil.

Bake pork chops at 350° F. for 1 1/2 hours.

Combine glaze ingredients in a small saucepan, mixing well. Bring to a boil, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently.

Remove foil from pork chops and pour off water. Brush chops with some glaze.

Bake for 30 minutes longer, basting 3 or 4 times with orange glaze.

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