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![]() 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 Related Pork Chop RecipesPork Chop and Potato BakeCornbread Stuffed Pork ChopsPan-Grilled Pork Chops With Spicy Rub Related Pork Chop RecipesSkillet Pork Chops and PotatoesPork Chops With Bacon and WineOrange and Ginger Pork With Rice Related Pork Chop RecipesPork Chops BurgundySpicy Southwestern Pork ChopsPork Chops With Zucchini and Tomatoes Stuffed Pork Chops With Dried Cherries and ApplesStuffed pork chops with dried cherries and chopped apples, along with bread crumbs, seasonings, and other chopped vegetables. INGREDIENTS:
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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