Apple-Stuffed Pork Chops
pork loin chops
1 1/2 inch thick
In a skillet, sauté onion in butter until tender.
Remove from the heat; add bread, apples, celery, parsley and ¼ teaspoon salt.
Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt.
Spoon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil.
Place in an ungreased large baking pan.
Cover and bake at 350℉ (180℃) for 30 minutes.
Uncover and bake 30 minutes longer or until meat juices run very clear.
Make gravy from pan juices if desired.