Stuffed pork chops with citrus glaze

 

         Garnish with citrus slices or curly lettuce and serve with boiled new potatoes or mashed potatoes and vegetables.

Makes 4 servings

• 4 loin pork chops, 1 inch thick (1½ to 2 pounds), trimmed
• 1½ cups toasted bread cubes (¼ inch)
• 2 green onions, thinly sliced
• 2 tablespoons chopped parsley
• 2 cloves garlic, finely chopped
• ½ teaspoon salt
• ¼ teaspoon grated lemon rind
• ¼ teaspoon grated orange rind
• ¼ teaspoon leaf marjoram, crumbled
• One-third cup chicken broth
• Pinch of pepper
• 2½ tablespoons orange juice
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 1½ tablespoons sugar

1. Preheat oven to 425F ; lightly oil 11 x 7 x 1½-inch baking pan.
2. Cut deep pocket all the way to the bone in each pork chop.
3. Combine bread cubes, green onion, parsley, garlic, ¼ teaspoon salt, lemon rind, orange rind, marjoram and chicken broth in medium-size bowl ; stuff each pork chop with a generous 3 tablespoons of bread cube mixture.
4. Sprinkle with remaining salt and pepper ; transfer to prepared pan.
5. Stir together orange juice, lemon and lime juices and sugar in small bowl ; drizzle mixture over pork chops.
6. Bake in preheated oven for 30 minutes until cooked through, turning chops over halfway through cooking.

BON APPÉTIT