-STUFFED PORK CHOPS

 

Note: These thick pork chops are stuffed with flavor featuring a sweet cornbread and plenty of tart apples. The combination with the tender chops is really a taste experience. They are also very pretty with a sprig of parsley and red apple slices for garnish. This is a recipe from my upcoming book, Rosalie Serving Country Book

2 to 2 ½ cups prepared Jiffy corn bread muffin mix

6 bone-in pork loin chops (1 ½ -inch thick

Lawry's coarse garlic salt with parsley

Ground black pepper

½ cup flour

Oil for searing chops

¾ cup butter

¼ cup onion, chopped small

½ cup celery, chopped small

2 cups Granny Smith apples, peeled, cored and finely chopped

½ teaspoon apple pie spice

¼ teaspoon thyme

2 teaspoons fresh curly parsley, minced

Red apple slices, unpeeled

Parsley sprigs

1. Preheat oven to 350-degrees. Prepare corn bread mix according to box directions using an 8-inch round baking pan. Bake and set aside.

2. Place loin chops on cutting board and cut a pocket in each chop by making a horizontal cut through the meat almost to the bone, but not through. Sprinkle chops on both sides with the garlic salt and pepper. Rub flour on both sides of chops. Sear chops on both sides in hot oil until crusty, about 2 minutes on each side. Remove to cutting board and set aside.

3. In medium saucepan, place butter, onion and celery. Sauté

4. Crumble corn bread and mix in with apple mixture. Using a ½ cup measure, stuff each pork chop with the stuffing mix. Place chops in a lightly oiled large baking pan. Scatter any left over stuffing around chops. Cover and bake for 40 minutes. Uncover, and bake for an additional 8 minutes longer to form a crisp edge on the stuffing. Meat thermometer should read 160-degrees when inserted into the meat.

5. Transfer chops to a large platter garnished with unpeeled red apple slices and pa