Ingredients:

• 6 pork chops, boneless, between 1 and 2 inches thick
• 2 tablespoons olive oil
• 3 slices dried bread
• 1 onion, finely chopped
• 3 celery stalks, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 3 garlic cloves, minced
• salt and pepper to taste

Cooking time: 1 hour

Serves: 6

Cooking directions:

Cut a pocket in each chop for stuffing. Soak the dried bread in water, then squeeze it well to dry it. Mix the bread with celery, onion, sage, ginger, garlic, salt and pepper. Divide the stuffing mixture in 6 equal portions, then stuff in the pork chops.

Oil a baking tray and arrange the chops inside making sure they don't get in touch with each other:

Bake them at 425 F for 30-45 minutes. If the chops are 2 inches thick, you may need to cook them a bit longer.

Stuffed pork chops are best when served hot.