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Stuffed Pork Chops With Dried Cherries and Apples

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By Diana Rattray, About.com Guide

Stuffed Pork Chops

Stuffed Pork Chops

Diana Rattray
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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