Orange-Glazed Pork Chops with Herb Stuffing

 

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

• 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 ungreased 13x9-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.