Ingredients
1
loaf (1 pound) sliced bakery white bread
1/2
cup butter or margarine
3
medium stalks celery, diced (1 1/4 cups)
3/4
cup finely chopped onion
2
teaspoons dried sage leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup Progresso™ chicken broth (from 32-ounce carton)
8
pork boneless center-cut loin chops (about 4 ounces each)
3
tablespoons orange marmalade
1
teaspoon lemon juice
Preparation
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.
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.
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.
