| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 6 | Servings | |
INGREDIENTS
| 1 | tb | Onion, chopped |
| 1/4 | c | Butter or margarine |
| 3 | c | Soft bread cubes |
| 2 | c | Finely chopped apples |
| 1/4 | c | Celery, finely chopped |
| 2 | ts | Minced fresh parsley |
| 3/4 | ts | Salt, divided |
| 6 | Pork loin chops, 1 1/2 inch thick | |
| 1/8 | ts | Pepper |
| 1 | tb | Cooking oil |
INSTRUCTIONS
In a skillet, saute onion in butter until tender. Remove from the heat; add bread, apples, celery, parsley and 1/4 tsp salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run very clear. Make gravy from pan juices if desired. Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #625 by The Taillons <taillon@access.mountain.net> on May 30, 1997
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