Ingredients
1/2 teaspoon olive oil1 celery rib, chopped1/4 cup chopped onion4 slices white bread, cubed2 tablespoons minced fresh parsley1/8 teaspoon salt1/8 teaspoon rubbed sage1/8 teaspoon white pepper1/8 teaspoon dried marjoram1/8 teaspoon dried thyme1/3 cup reduced-sodium chicken brothPORK CHOPS:4 pork rib chops (7 ounces each) 1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, heat oil over medium-high heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat.
Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Fill chops with bread mixture; secure with toothpicks if necessary.
Preheat air fryer to 325°. Sprinkle chops with salt and pepper. Arrange in single layer on greased tray in air-fryer basket. Cook 10 minutes. Turn and cook until a thermometer inserted in center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 6-8 minutes longer. Let stand 5 minutes; discard toothpicks before serving.