German Stuffed Pork Chops
- 1½ cups (9 ounces) cubed Cheddar cheese
- ¾ cup soft breadcrumbs
- ½ cup diced dried apricots
- ¼ teaspoon celery seeds
- 1 (6-ounce) can apple juice
- 4 (¾-inch-thick) loin pork chops with pocket cut
- 2 tablespoons butter
- 1 cup chopped celery
- 1 cup thinly sliced carrots
Instructions:
The savory stuffing and juicy pork chops are always a hit.
- Preheat the oven to 325°F.
- In a mixing bowl mix together the cheese, crumbs, apricots, celery seeds, and ¼ cup of the apple juice. Stuff the pockets of the chops; set aside the remaining stuffing.
- In a large skillet melt the butter; slowly brown the chops in the melted butter.
- Place the celery and carrots in the bottom of a buttered 1½-quart casserole with cover; arrange the browned chops over the vegetables. Top each chop with one-fourth of the remaining stuffing. Pour ½ cup of apple juice over all. Cover. Bake for 45 minutes; remove the cover and bake an additional 15 to 20 minutes.