Ingredients:
2 tablespoons butter
1/3 cup onions, finely chopped
1/2 cup celery, chopped
1 1/2 cups soft bread cubes
2 tablespoons fresh parsley, chopped
1/2 teaspoon orange rind, finely grated
1/4 teaspoon seasoning salt ( to taste)
2 tablespoons orange juice
8 boneless pork chops, about 1/2 thick
1/4 teaspoon seasoning salt ( to taste)
water
1/2 cup orange juice
3 tablespoons light brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar or 2 tablespoons white vinegar
Directions:
Preheat oven to 375 degrees Fahrenheit.
Stuffing:.
In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
Add bread cubes and brown slightly.
Remove from heat.
Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
Rinse chops with cold water and pat dry with paper towels.
Place some stuffing between two boneless chops and then tie them together with kitchen string.
Repeat until all chops are stuffed and tied (four bundles).
Sprinkle chops with seasoned salt on both sides.
Place chops on a rack in a roasting pan.
Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
Cover roasting pan tightly with foil paper.
Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
Meanwhile, make glaze:.
Combine all glaze ingredients in a small saucepan, mixing well.
Bring to a boil, stirring constantly.
Reduce heat to simmer.
Simmer gently, uncovered, for a few minutes, stirring frequently.
Remove foil from chops and pour off water.
Brush chops on both sides with some of the glaze.
Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.
Servings: 4
Time preparation: 30 min.
Time total: 150 min.