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1
Preheat oven to 350 degrees F.
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2
Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes.
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3
Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well.
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4
The stuffing should be fairly moist. Add more broth if needed or if using hard bread cubes.
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5
In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side.
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6
Spray a casserole dish large enough to hold the chops with cooking spray.
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7
Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover.
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8
Bake for about 45 minutes, until done.
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9
About 10 minutes before chops are done, using the same skillet, melt butter over medium heat.
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10
Add sliced mushrooms and saute for about 2 minutes, until they begin to soften.
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11
Add wine and cook until its almost all evaporated.
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12
Stir in flour well.
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13
Dont worry, it will be dry.
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14
Stir in chicken broth and let it quickly come to a boil.
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15
Immediately reduce heat and let simmer for a few minutes to thicken.
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16
If too thick for your liking, just stir in more broth and continue to simmer.
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17
Spoon a little sauce over each chop and serve hot!
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18
NOTE: I use whatever bread i have on hand for stuffing.
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19
This was particularly good with sunflower bread, as you could taste the sunflower seeds.
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20
NOTE: If stuffing chops, follow the directions as they are but stuff them before browning, using toothpicks to hold them together.
