Ingredients: |
Ingredients: One bag Pepperidge Farm cornbread stuffing mix
1 bag Pepperidge Farm bread stuffing mix
¾ cup chicken broth
½ cup dried cherries
1 stick butter, melted
2 ribs celery, chopped
1 medium onion, chopped
2 tsp. sugar
4 pork chops, 1 ½ inch thick
¼ c. flour
1 tsp. salt
2 tbsp. butter
1 cup apple cider
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Directions: |
Directions:Saute onion and celery in the butter until tender. Combine all the stuffing ingredients in a large bowl until well mixed. If stuffing is dry, add additional chicken broth until it is well moistened.
Preheat oven to 350 degrees. Trim excess fat from the pork chops, reserving the fat. Using a sharp paring knife, cut a pocket in each pork chop, all the way to the rib. Fill each pocket with ¼ cup of stuffing and fasten together with a couple of wooden toothpicks.
Mix together ¼ cup of flour and 1 teaspoon of salt. Lightly coat each pork chop on both sides with the flour mixture. Reserve the remaining seasoned flour for gravy.
Heat together 2 tablespoons of butter and the reserved pork fat in a large skillet. Over low heat, brown pork chops well on both sides, turning with tongs, 8 to 10 minutes on each side or until browned. Brown the pork chops in batches so as to not crowd the pan while browning. Remove each batch to platter lined with paper towels.
When finishing browning the pork chops, pour off the fat from the skillet. Add apple cider to skillet. Stir over medium heat to dissolve the browned bits. Once the liquid is hot, pour into the bottom of a roasting pan. Stand pork chops bone-side down in the roasting pan. Cover the roasting pan with foil and bake in oven for 1 hour. |
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