3-4slicesgluten free breadcubed into 1″ cubes (= 3 cups)
1stalk celeryfinely chopped
¼cyellow onionfinely chopped
½tparsleyor 2 T fresh parsley, chopped
4thick cutboneless pork chops
For the sauce
⅓cgum-free gluten free flour blend
⅔cwhole milkor non-dairy milk
Preheat oven to 200°. Spread bread cubes on a baking sheet and bake for 10-15 min or until dried out (they don’t need to be crispy, just a bit drier!). Remove and let cool. Increase oven temperature to 350°.
Heat the butter in a small skillet. Saute celery, onion, and garlic over med-high heat until the vegetables are soft; about 3-4 min. In a bowl, mix together the bread cubes, vegetables, egg white, parsley, salt, and chicken broth. Set aside.
To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper. Cook and stir until it is bubbly; remove from heat. Slowly whisk in the broth and milk. Return to heat and bring to a boil, stirring constantly. Boil and stir for 1 minute or until thickened.
Pour ½ of the sauce into a 9×13 baking dish. Take each pork chop and with a sharp knife, cut a pocket into the side of the chop. Be careful to not cut all the way through to the other side and leave about ½″ on each end to form a pocket. Stuff each pork chop with prepared stuffing, dividing evenly among the chops.
Place chops in the baking dish, then pour the remaining sauce over the top of them. Bake for 45-50 min or until a meat thermometer registers 170° in the thickest part of the meat. Thicker/larger chops may take longer. Smaller ones may take a bit less time. Start checking early so you don’t overcook them.
Try adding some ground sage or other stuffing type herbs to change the flavor!