From Chef Older
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Stuffed Pork Chops


4 thick pork chops
5 to 6 medium mushroom caps
1 tablespoon dry onion soup mix
1/2 Cup cooked broccoli - chopped
1 stalk celery (leaves included)
1 egg
1-1/2 tablespoons butter
1/2 teaspoon garlic powder

Melt butter in a fry pan. Chop celery stalk into small pieces and sauté
until tender. Slice mushrooms in half and then into thin slices and put in
bowl. Add soup mix and broccoli to bowl. Beat egg with a fork in a small
bowl and pour over mushroom mixture blending. Add celery and butter from fry
pan. Slice pork chops along the side making a pocket in each one. Stuff
mixture into each pocket and place in a glass or ceramic pie plate.Top with
garlic powder. Bake at 350 degrees for 40 to 45 minutes or until desired
doneness


--
Bob Older
Creative Travel Inc.
Bus tours, cruises, vacation packages & More
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