Ingredients:
- 4 thick center-cut pork chops, at least 1 1/4-inch thickness
- 6 tablespoons butter
- 1 rib celery, minced
- 1/2 medium onion, minced
- 1/2 small carrot, minced, optional
- 1 cup diced apple
- 1/2 cup chopped dried tart cherries, about 2 1/5 ounces
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon each dried crumbled sage, rosemary, and thyme
- dash celery seed
- 2 cups soft bread crumbs
- 1 egg
- Mixture of 1/4 cup marmalade and 1 teaspoon brown mustard, optional
Preparation:
Cutting into the side opposite the bone, cutting to the bone, make pockets in chops; stuff each chop evenly with stuffing mixture. Heat the skillet over medium high heat with a teaspoon or two of olive oil. Sear chops for about 2 to 4 minutes, turn carefully, then sear the other side. Put any remaining stuffing under the chops in the skillet, cover, then place in a 350° oven for 1 hour. If desired, brush the chops with the optional marmalade and mustard mixture then bake for 5 to 10 minutes longer. Serves 4.
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