1 large onion, chopped 1/2 cup of chopped celery 1 clove garlic, minced 3 tablespoons of oil 1/2 cup of stock or bouillon 1 1/2 cups of bread cubes 1/4 cup of minced parsley 1 teaspoon of salt 1/4 teaspoon of pepper 6 pork chops one 8 ounce can of tomato sauce 1/2 cup of water
Cook the onion, celery and garlic slowly in 2 tablespoons of oil. Add stock and simmer for 10 minutes. Add bread cubes, parsley, slat and pepper. Cut a deep pocket in edge of each chop, stuff with bread mixture. Fasten edges with toothpicks and lace with string. Brown the chops in remaining oil. Add tomato sauce and water, cover and simmer for 1 hour or until tender. Makes 6 servings
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