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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sherri Taylor
  • 8 pork chops
  • Salt and pepper, to taste
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 4 TBS butter
  • 1 bag Pepperidge Farms stuffing
  • 2 or 3 hard-boiled eggs
  • 1/2 tsp. sage
  • chicken stock
Preheat oven to 325 degrees.
Season pork chops with salt and pepper. Saute celery and onion in butter. Combine with stuffing mix, chopped eggs, sage and salt to taste. Mix in enough chicken stock to moisten mixture.
Place four porck chops in casserole dish. Spoon stuffing over them. Place other four porck chops on top of stuffing. Cover dish with foil and bake for 30 minutes or until the meat is tender. Turn each of the top pork chops over after 15 minutes of cooking time to avoid meat drying out.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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