Lunch: Pork Chops with Zucchini Dressing Recipe

Ingredients

1 celery rib, chopped
1 small onion, chopped
2 tablespoons butter
3 cups chopped zucchini
3 cups cubed bread, toasted
1 egg white, lightly beaten
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon poultry seasoning
6 bone-in pork loin chops (1/2 inch thick and about 2 pounds)
2 teaspoons chicken bouillon granules
2 tablespoons hot water

Instructions

In a skillet, saute celery and onion in butter until tender. In a bowl, combine the zucchini, bread cubes, egg white, parsley and poultry seasoning. Stir in celery mixture. Cover and refrigerate.
Arrange pork chops in a greased 13-in. x 9-in. baking dish. Dissolve bouillon in hot water; drizzle over chops. Bake, uncovered, at 325 ° for 30 minutes. Top with zucchini dressing. Cover and bake 20 minutes longer or until meat juices run clear.

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