• 8servings
  • 140minutes
  • 450calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) sliced bakery white bread

  2. 1/2 cup butter or margarine

  3. 3 medium stalks celery, diced (1 1/4 cups)

  4. 3/4 cup finely chopped onion

  5. 2 teaspoons dried sage leaves

  6. 1/2 teaspoon dried thyme leaves

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1 cup Progresso® chicken broth (from 32-ounce carton)

  10. 8 pork boneless center-cut loin chops (about 4 ounces each)

  11. 3 tablespoons orange marmalade

  12. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.

  2. Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.

  3. Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.


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