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1
Preheat oven to 375 degrees Fahrenheit.
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2
Stuffing:
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3
In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
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4
Add bread cubes and brown slightly.
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5
Remove from heat.
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6
Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
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7
Rinse chops with cold water and pat dry with paper towels.
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8
Place some stuffing between two boneless chops and then tie them together with kitchen string.
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9
Repeat until all chops are stuffed and tied (four bundles).
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10
Sprinkle chops with seasoned salt on both sides.
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11
Place chops on a rack in a roasting pan.
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12
Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
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13
Cover roasting pan tightly with foil paper.
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14
Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
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15
Meanwhile, make glaze:
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16
Combine all glaze ingredients in a small saucepan, mixing well.
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17
Bring to a boil, stirring constantly.
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18
Reduce heat to simmer.
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19
Simmer gently, uncovered, for a few minutes, stirring frequently.
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20
Remove foil from chops and pour off water.
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21
Brush chops on both sides with some of the glaze.
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22
Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.
