| 1. |
On a rack in a broiling pan, broil pork chops, turning once, until rare. |
| 2. |
Pre-heat oven to 325 °F (160 °C). |
| 3. |
Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with salt, pepper and thyme; add broth, cover casserole, and bake for about 45 minutes. |
| 4. |
While pork chops are baking, in small skillet heat margarine until bubbly and hot; add onion and garlic and sauté until onion is translucent. |
| 5. |
Add mushrooms, celery, and remaining salt, pepper and thyme. Sauté for 5 minutes. Stir in bread crumbs. |
| 6. |
Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered, for 15 minutes longer. |
| 7. |
Note: recipe based on an old Weight Watchers recipe. |
