SAVORY PORK CHOPS WITH STUFFING 

6-8 thin sliced pork chops, boneless 
1/2 tsp. dried ground sage, divided
salt and pepper to taste 
3 Tbsp. butter, divided
1 Tbsp. canola oil
1 small onion, diced 
1-3/4 cups water
6 cups Pepperidge Farm cubed herb season stuffing
1 (10 3/4 oz.) can cream of chicken soup


Preheat oven to 325 degrees.

In a large skillet, melt 1 Tbsp. butter with oil.  Rinse pork chops in cold water and pat dry using a paper towel.  Sprinkle pork chops with salt, pepper, and small amount of sage.  Brown pork chops in skillet over medium heat, about 2-3 minutes per side or until well browned.  Remove pork chops and place in a 9" X 13" casserole dish.

Rinse skillet (use the same skillet)  and add additional 2 Tbsp. butter.  Sauté onions over medium heat until soft.  Pour in water and bring to a simmer.  Add 1/4 tsp. sage and stuffing cubes; stir stuffing cubes until moistened.  Remove skillet from heat and pour cream of chicken soup over stuffing mixture.  Stir gently to combine.

Pour stuffing mixture over pork chops and spread into a layer.  Cover with foil and bake for 45 minutes.  Uncover and bake an additional 15 minutes.  Turn on broiler and broil for about 1-2 minutes.

GARLICY BROCCOLI

1 head broccoli, cut using florets only
2 Tbsp. olive oil
2-3 cloves garlic, minced
1-1/2 cups chicken broth
1/4 cup parmesan cheese
salt & pepper

Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add broccoli and sauté 3-4 minutes, stirring frequently, until broccoli is glazed with oil. Add chicken broth and bring to a light simmer.  Cover and simmer for 5-6 minutes or until broccoli is tender.  Add a little more chicken broth if necessary. Salt & pepper to taste and serve with a sprinkle of parmesan cheese.