Stuffed Pork Chops with Orange Glaze

Stuffed Pork Chops w/ Orange Glaze

	4 (2 lb) rib pork chops, 1 1/2" thick, each w/ pocket
	2 Tbsp. butter or margarine
	1/2 c. onion, finely chopped
	1/2 c. celery, chopped
	1 1/2 c. bread crumbs
	2 Tbsp. parsley, chopped
	1 tsp. salt
	1/2 tsp. grated orange peel
	1 1/2 tsp. seasoned salt
	1/2 c. plus 3 Tbsp. orange juice
	1/4 c. orange marmalade
	2 Tbsp. cider vinegar

Clean pork chops and set aside. Heat butter or margarine in a skillet, add onions & celery. Cook until tender-approx. 8-10 min. Add bread crumbs & brown slightly. Remove from head, add parsley, salt, orange peel, seasoned salt & 3 T. orange juice, toss lightly to combine ingredients.

Fill pockets of pork chops with stuffing, stand chops on rib bones on a rack in shallow baking pan. Pour water to 1/2 " depth in roasting pan. Do not let water touch rack top. Cover chops & roasting pan with foil. Bake in a 375 degrees F. preheated oven for 1 ½ hours.

Glaze:
Combine all remaining ingredients in saucepan. Bring to a boil, stirring constantly. Remove foil from chops & pour off water. Brush chops with some of glaze. Bake uncovered for 30 min. or until chops are tender. Baste with glaze every 10 minutes. Yield: 4 servings

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Recipe from the kitchen of Ms. Uda Penn of Nassau, Bahamas