Stuffed Pork Chops with Steamed Cabbage Wedges

Just another Sunday dinner for two:

For the pork chops:
2 1-1/2" pork chops, marinated in soy sauce and 2 cloves crushed garlic for 20 minutes, then patted dry. Make a pocket in the porkchop, making sure to leave only a 1" opening for stuffing.

For the stuffing:
3 slices bread, cubed
1 tsp fresh thyme
1/4 tsp salt
1/8 tsp pepper
2 TB olive oil
2 cloves garlic, finely minced

Toss and bake at 400 degrees until golden brown. Let cool, then pour over 3/4 c. boiling chicken broth and cover until the broth is absorbed. Let cool then stir in 1/4 cup fresh grated parmesan cheese.





Stuff pork chops and quickly brown each side, then bake at 350 for 30 minutes.



Cut 1 head cabbage into wedges and steam until tender. Serve with garlicy lemon butter: 2 cloves crushed garlic, sauteed in 1 TB. olive oil. Add 1/2 stick butter, juice and zest of 1/2 lemon, and 1/4 tsp. salt and pepper.