Yum!! As other reviewers suggested, I doubled the stuffing and used plenty of onions & celery. Since I used the Pepperidge Farms seasoned bread cubes, I didn't double the poultry seasoning, thought it might get a little strong. I slit my boneless chops, stuffed them and browned one side in olive oil. I spread a little stuffing in the bottom of a 9x13 and put the chops on browned side up - looks nicer. Two hours, 325 degrees - perfect and delicious!

Reviewed On: Mar. 9, 2009

I usually double this recipe for a jellyroll pan. The glaze doesn't work at all for me though. I like to use a couple tablespoons of apricot jelly, melted in the microwave for about 30 seconds. Brush it on with a pastry brush - keeps the fruit from browning and/or drying out, and keeps it fresh-looking. Any acidic juice (lemon, orange or pineapple) brushed over the fruit also delays discoloring.

Reviewed On: Aug. 30, 2008