Stuffed Pork Chops

We got this from WeWa's Greatest Hits. D makes this. I have never tried. D says it is easy to make. We had this with broccoli. The stuffing doesn't really get crisp, but I like soggy stuffing so I think it is really good. You have to chop the celery and onion finely. If you don't, the taste can get overpowering of whichever isn't chopped finely.

Stuffed Pork Chops
4 Servings

4 (1/4-pound) boneless loin pork chops, trimmed of all visible fat
3 TBSP plain dried bread crumbs
1/2 celery stalk, finely chopped
1/2 small onion, finely chopped
2 TBSP fat-free egg substitute
1 TBSP chopped flat-leaf parsley
1 TBSP chopped sage
Freshly ground black pepper

1. Cut a large deep pocket in the side of each chop with a very sharp knife.
2. Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium; skewer the edges with toothpicks to hold them together, if necessary.
3. Preheat the oven to 400F. Spray 1-quart shallow baking pan with nonstick spray.
4. Spray a large nonstick skillet with nonstick 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 foild 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.

Per Serving: (1 chop with 2 TBSP stuffing): 208 Calories; 9 g fat; 3 g Sat Fat; 70 mg Chol; 101 mg Sod; 5 g Carb; 1 g Fiber; 26 g Protein; 28 mg Calc. Points: 5