"The belly rules the mind."--Spanish Proverb

Apple Stuffed Pork Chops Recipe

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This recipe for Apple Stuffed Pork Chops, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Wescott
Added: Thursday, October 25, 2007


2 tablespoons butter or margarine
½ cup chopped onion
½ cup finely chopped celery
½ cup finely chopped Granny Smith apple
1 cup herb stuffing mix
1 (14.5-ounce) can chicken broth
¼ cup freshly chopped sage
¼ cup finely chopped fresh parsley
6 (2-inch-thick) bone-in center-cut pork chops
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 cup water

Melt butter in a large skillet over medium-high heat; add onion, celery, and apple, and sauté until vegetables are tender and liquid evaporates, about 10 minutes. Remove from heat. Add stuffing mix and broth. Stir until liquid is absorbed. Stir in sage and parsley.
Cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.

Rub chops with salt and pepper. Cook in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of pan.
Bake at 375°F for 30 to 40 minutes. Let stand 5 minutes before serving.




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