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Stuffed Pork Chops
Stuffed Pork Chops
Diana Rattray
At a Glance
Course : Entree
Special : Easy
Type of Prep : Bake, Sauté
Cuisine : Szechuan, U.S. Regional
Occasion : Family Dinner, Valentine's Day
 

Stuffed Pork Chops With Dried Cherries and Apples

From Diana Rattray,
Your Guide to Southern Food.
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Stuffed pork chops with dried cherries and chopped apples, along with bread crumbs, seasonings, and other chopped vegetables.

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:

Heat butter over medium-low heat; add celery, onion, and carrot. Sauté, stirring, for 4 minutes. Add apple and cherries. Reduce heat to low and continue cooking, stirring, occasionally, for about 8 to 10 minutes, until apple and vegetables are tender. Stir in the salt, pepper, herbs, and celery seed. In a bowl, combine the mixture with the bread crumbs. Add 1/4 cup chicken broth to moisten. Taste and adjust seasonings. Whisk egg in a cup or small bowl; stir into the bread crumb mixture. Set aside or refrigerate.

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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