Recipes

[katkitty]

Stuffed Pork Chops

3 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
7 fresh sage leaves, finely chopped

6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper

6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, save out 2 T for browning chops
1 cup water

Melt butter in a large skillet over medium· high heat; add onion and next 3 ingredients; saute lO minutes or until vegetables are tender and liquid evaporates. Remove from heat.

Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley,
1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.

Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to a pocket. Spoon stuffing mixture evenly into each pocket.

Combine remaining 4 tablespoons pars­ley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Drizzle chops with oil on both sides and spread/rub parsley mixture evenly on both sides chops.

Brown chops in remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until just browned.

Place on lightly greased rack in a broiler pan. Add 1 cup water to broiler pan. Make sure the meat is not sitting in any water!!!

Bake @ 375* for 30 to 40 minutes.