Stuffed Porkster Chops

"Disclaimer: I used this recipe as a basic guide, tweaking it to my tastes (which I feel is what we should all do with any recipe), using the "a little of this and a little of that" approach. For exam..." See moreple, I didn't have any hamburger buns laying around, nor was I about to buy any specifically for this recipe. But I did have some odds and ends laying around that substituted quite nicely – some partially smooshed bakery garlilc croutons and about half a dozen lonely crostini hanging out in the freezer. In other words, any type of bread you have around works out fine. For a more complex flavor I used poultry seasoning instead of rubbed sage; enough to my satisfaction – again, I didn’t measure. For richness and added moistness I added a little melted butter to the stuffing and didn’t use quite as much celery and onion as the recipe directed – again, I added it “to taste,” to what seemed right for me. I topped the stuffed chops with bacon and, because my chops were quite large (thanks, Hubs…) they needed about 45 minutes in the oven. Upon serving, I finished them off with a quick gravy made of melted butter, cornstarch, chicken broth and a dash each of Worcestershire sauce and soy sauce for color. So… use this great reference recipe confidently, working with it to your own tastes and you’ll be very pleased."

"Wish that I'd trusted my instinct to lightly saute the onions and celery in a little butter before mixing them together with the rest of the stuffing ingredients. And I think that Naples also had a g..." See morereat idea with her bacon topping. Should've done that too. The veggies were a bit too crunchy and the flavor a bit bland. As is, this will probably not be a keeper for me."