Riverview Recipe: Stuffed Pork Chops





4 c. soft bread crumbs

½ c. melted margarine

1 onion, chopped fine

½ tsp. salt

¼ tsp. pepper

¼ c. celery, chopped fine

6 pork chops (about 2 in. thick with pockets cut in each)

1 ½ c. water

¼ c. ketchup

½ tsp. Worcestershire sauce




Preheat oven to 350 degrees. Mix dressing of bread crumbs, margarine, onion, celery and seasonings. Stuff chops with this and put in a 2-qt baking dish. Mix together water, ketchup and Worcestershire. Pour liquid over chops. Bake, covered, for about 2 hours.


Note: If dressing is not moist enough, add a little water.