BAKED STUFFED PORK CHOPS w/ CORN RELISH
6 center loin pork chops, cut 1½ " thick with a pocket
1/2 c. Celery, finely chopped
4 T. Butter
1/3 c. Water
2 c. Soft bread cubes
salt and pepper to taste
Simmer, celery, half of the butter and water in a covered saucepan about 5 minutes or until the celery is tender.
Toss together with the bread cubes and divide the mixture, stuffing the chops.
Use a skewer or toothpicks to keep them closed.
Season with salt and pepper.
Melt the rest of the butter in an oven-proof skillet; Brown the chops on both sides.
Cover and bake in a preheated 350° F. Oven for 40 minutes.
Uncover and continue cooking for another 15 minutes.
Spoon a few tablespoons of Corn Relish over each chop and serve.
FRESH CORN RELISH
3/4 cup thawed frozen corn
1/4 cup finely diced green bell pepper
1/4 cup finely slivered red onion
1 tbl veg. oil
2 tbl sweet rice vinegar
1/4 tsp celery seed
1/4 tsp dry mustard
1/4 tsp salt- black pepper
1/2 cup cherry tomatoes, chopped
toss together everything
cover and refrigerate until ready to serve.
makes about 1 1/2 cups.