- 1/4 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 (3/4 inch thick) boneless pork loin chops
- 1 tablespoon butter or margarine
- 2 tablespoons chopped celery
- 2 tablespoons chopped onion
- 1/4 cup thinly sliced carrots
- 1/2 cup chicken broth
- 3/4 cup herb-seasoned stuffing mix
- Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until tender. stir in broth and stuffing; heat through. Spoon over chops; serve immediately.