Herb - Stuffed Pork Chops

3 tablespoons Italian bread crumbs
½ celery stalk, finely chopped
1 egg well beaten
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh thyme
1 clove garlic, minced
¼ teaspoon pepper
4 (4-6oz) boneless loin pork chops, trimmed of fat

Heat oven to 400* Spray a 9x13 glass pan with PAM

In a medium bowl mix bread crumbs, celery, garlic, egg, parsley, thyme & pepper.

Make a pocket in the side of each chop by inserting a sharp knife in the thickest part and twisting around, then insert your finger and tear a little more until a deep pocket is formed. Fill each pocket with about 2 tablespoons of the filling.

Spray 12 inch skillet with PAM and set over medium heat. Add the chops and cook until golden brown, or about 3 – 4 minutes on each side. Put your golden chops in prepared glass dish. I usually put about ¼ - ½ cup of water in the bottom of the dish to keep it from drying out. Cover tightly with foil and bake about 15 minutes or until pork is no longer pink inside. Uncover and bake an additional 10-15 minutes; this will make the stuffing golden and a little crispy.