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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."

Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

This is a different kind of taste. Very clean and good! Goes well with any vegetable.

Prep Time: 1 Hour    Serving Size: 4

  • 4 loin pork chops, 1–inch thick
  • 3 slices bread, oven toasted
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon grated orange rind
  • 1/4 teaspoon oregano
  • 1/3 cup chicken broth
  • 1/8 teaspoon pepper
  • 2 tablespoons orange juice
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons sugar

Prior to starting the stuffing mix, slowly toast 3 slices of bread in a 150° oven until completely dry. Cut into 1/2–inch cubes. Heat oven to 425º. Lightly oil 11x7x1½ inch baking pan. Cut deep pocket all the way to the bone in each pork chop. Combine bread cubes, green onion, parsley, garlic, ¼ teaspoon salt, lemon rind, orange rind, oregano and chicken broth in medium–size bowl. Stuff each chop with 3 tablespoons of stuffing mixture. Sprinkle chops with remaining salt and pepper. Transfer to prepared pan. Stir together orange, lemon and lime juices and sugar in small bowl. Drizzle mixture over pork chops. Bake for 30 minutes or until cooked through. Turning chops over halfway through cooking.