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This is another antique recipe that I’ve pieced together. There was a list of ingredients, but no real direction. It has been a family favorite.

BAKED PORK CHOPS

PORK CHOPS
1 LARGE pork chop per person

• Generously season pork chops on both sides.
• Sear quickly 1-2 minutes per side over medium high heat.

DRESSING
2 cups stale bread cubes
1 LARGE egg
1 LARGE shallot
1-2 stalks celery, diced
1/2 pound pork sausage, browned and crumbled
1 tablespoon FRESH chopped thyme

• Mix all together until well blended.

ASSEMBLY
1-2 cups homemade bone broth
1 tablespoon cream sherry

• Preheat oven to 350°.
• Generously oil a baking dish with avocado oil.
• Layer half of the dressing mix on bottom.
• Layer pork chops in a single layer.
• Top chops with remaining dressing.
• Whisk together the cream sherry and bone broth. Pour evenly over top.
• Bake until pork chops are cooked through and dressing begins to crisp and turn golden.
• Add bone broth as necessary to keep moist.