Stuffed Pork Chops

1 lb. uncooked lean boneless pork chop(s), four chops (1/4-lb each) trimmed  

3 Tbsp. dried plain breadcrumbs  

½ rib celery, finely chopped  

½ small onion, finely chopped  

1 egg  

1 tsp. parsley  

 1 tsp. sage

 black pepper, to taste  

Cut a large, deep pocket in the side of each chop with a very sharp knife.

Combine the bread crumbs, celery, onion, egg, parsley, sage, and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.

Preheat the oven to 400ºF. Spray a 1-quart shallow baking pan with cooking spray.

Spray a large nonstick skillet with cooking spray and set over medium heat. Add the stuffed chops and cook, turning once, until golden brown on each side.

Transfer to the baking pan; cover with foil, and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes.

Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.

This recipe can be found here.