Monday, February 13, 2012

Stuffed Pork Chops

Here is an easy stuffing for pork chops. I first made it a couple of months ago and couldn't keep Daniel out of it. I don't usually write these things down but this one was easy so I remembered it and made it again last night.

6 pieces of toasted bread (diced into 1/2 inch squares).
1/3 cup finely diced apple. I used Braeburns but Granny Smiths would work nicely too.
3 tablespoons of melted butter.
1/2 teaspoon of Sage
1/2 teaspoon of Oregano

After adding the first three ingredients in a medium sized mixing bowl, toss the mixture to evenly coat the bread and apples with the butter then add the spices.

Next, prepare the meat. This recipe makes enough stuffing for four pork chops.

Trim the fat from around the chop and make a slit in one side almost to the bone. I rock the knife back and forth on the inside to make a large pocket while keeping a relatively small opening. Using your clean (!) fingers, stuff the chop with the bread/apple mixture. Use a toothpick to close off the opening if it is too large.

Place the chops in your favorite baking pan (I used a large rectangular baking stone) and cook in the oven at 375 degrees for 30-40 minutes.

We had these with butter bomb mashed potatoes, sweet peas, and Jell-O jigglers last night for dinner.

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