Pork Chops with Apple Stuffing
Apple cider gives these pork chops their sweet flavor. If cider is unavailable, a small 6-ounce can of frozen apple juice concentrate is an inexpensive, convenient substitute.
4 ( 1 1/2 in. thick) pork chops
6 Tbsp butter or margarine
1 onion, chopped
3 slices raisin bread
1/2 apple, peeled, chopped
3/4 tsp salt
1/4 tsp pepper
1/2 cup water
2 Tbsp all-purpose flour
1 cup apple cider
Cut pockets in chops; set aside. Heat a large skillet over medium heat; add 3 tablespoons butter. Add onion; saut� until tender. Remove from heat. Add raisin bread, apple, salt, pepper and egg; mix.
Spoon stuffing into pockets, reserving 1/4 cup. Secure pockets with toothpicks or kitchen twine. Heat a large heavy skillet over medium heat; add remaining butter.
Add chops to skillet; cook for 3 minutes per side. Add water. Cover and simmer, turning once, over low heat for 30 minutes or until chops are tender. Remove chops; keep warm.
Blend flour into skillet drippings. Stir in cider and reserved stuffing. Cook, stirring continually, until thickened. Serve over chops.
To save preparation time, ask your butcher to cut the pockets in the pork chops.