Thursday, September 10, 2009

Apple Stuffed Pork Chops

When I buy pork chops, I buy them really thick (seriously, they are like 2-2 1/2 inches thick). This makes stuffing pork chops easy, but it does take longer to cook. This is where the meat thermometer comes in. I highly recommend getting one if you don't already have one. With this recipe, I also used my meat injector and injected apple juice into the pork, which made it a bit more moist.
1 tablespoon chopped onion
1/4 cup butter
1 1/2 cups bread crumbs
2 cups chopped apples
1/4 C apple juice
1/4 tsp celery seed
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Preheat oven to 350 degrees F (175 degrees C). In a large skillet saute onion in butter until tender. Remove from heat. Add the bread crumbs, apples, celery seed, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove cover and bake for 25 minutes longer or until juices run clear and internal temperature of the pork is 160.

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