- 4
Ingredients
- 3/4 C. finely chopped celery
- 1/4 C. finely chopped onion
- 1/4 C. butter
- 4 C. l/2" dry bread cubes (any bread except rye)
- 1 small apple, peeled, cored and shredded (1/2 C.)
- 1/8 tsp. salt
- 1/8 tsp. ground cinnamon
- Dash ground nutmeg
- Dash ground cloves
- Dash pepper
- 1/4 C. apple juice
- 3 to 4 T. chicken broth
- 4 pork loin rib chops, cut 1-1/4" thick
- 2 T. butter or margarine
Preparation
Step 1
For the stuffing:
1. For dry bread cubes, cut bread into 1/2" cubes, using 6 to 7 slices of bread for 4 C. of dried cubes. Spread in a single layer in a shallow baking pan. Bake at 300°F for 10 t o 15 minutes or until dry, stirring twice. Cool.
2. In a large skillet, cook celery and onion in 1/4 C. butter for 3 to 5 minutes or until tender.
3. In a large bowl combine bread cubes, apple, salt, cinnamon, nutmeg, cloves, pepper and cooked vegetables. Toss to mix. Add the apple juice and enough broth to moisten; toss gently till combined.
4. If the butcher hasn't cut pockets in the pork chops, cut a pocket in each chop from the fat side almost to the bone. Spoon stuffing mixture into each pocket. If necessary, secure the pockets with wooden toothpicks. (Place any remaining stuffing in a small casserole and place in oven the last 20 minutes of baking or until heated through.
5. In the same large skillet, brown stuffed chops on both sides in 2 T. butter. Transfer the chops to a large baking pan or dish. Bake, uncovered, in 375°F oven 35 to 45 minutes or until no pink remains.