Pork Chops with Apple Stuffing
Instructions:
- 6 thick-cut pork chops
- 2 tablespoons butter
- ¼ cup celery, diced
- ¼ cup onion, diced
- 3 tart apples, diced
- ¼ cup sugar
- ½ cup bread or cracker crumbs
- salt and pepper to taste
- Have butcher cut 1- to 1½-inch thick pork chops and slice a pocket cut in the middle of each chop.
- Sauté celery, onions, and apples in butter.
- Sprinkle with sugar, cover, and cook slowly over medium heat (about 10 minutes) until tender and glazed.
- Add bread crumbs and dash of salt and pepper.
- Stuff chop pockets with mixture.
- Place in baking pan, add a few tablespoons water, cover, and cook about one hour.
- Serves six.