Orange-Glazed Pork Chops with Herb Stuffing

Tender pork chops coated with orange marmalade rest on top of homemade savory stuffing in a 20-minute delight!

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Servings 8

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ingredients 12
Prep Time 20 min
Total Time 2 hr 20 min

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

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Directions

1 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.
2 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 ungreased13x9-inch (3-quart) glass baking dish.
3 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.

EXPERT TIPS

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Expert Tips

The stuffing will be dry when you put it in the baking dish, but the juices from the pork add lots of moisture. If you wish to bake the stuffing separately, use a 14-ounce can of broth instead of 1 cup.

Cut the prep time in this recipe by using purchased stuffing. Melt 1/2 cup butter or margarine, and heat 1 cup chicken broth. In a large bowl, toss butter and broth with 8 cups herb-seasoned bread stuffing cubes (from 14-ounce package). Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Continue with step 3.

To make the bread crumbs a day ahead, place bread slices in a single layer on wire rack and let dry at room temperature.