Apple Stuffed Pork Chops
|Unsalted butter/Margarine||1 Tablespoon|
|Celery stalks||2 , finely chopped to make 1 cup|
|Yellow onion||1 Small, chopped to make 1/2 cup|
|Granny smith apple||1 , peeled, cored and chopped to make 1 cup|
|White bread slices||2 , cut into 1/2 inch cubes|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Dark raisins||1⁄4 Cup (4 tbs)|
|Packed light brown sugar||1 Tablespoon|
|Cider vinegar||1 Teaspoon|
|Salt||1⁄2 Teaspoon (Adjust Quantity As Per Taste)|
|Ground nutmeg||1⁄4 Teaspoon|
|Bone in pork loin chops||32 Ounce (4 Pieces, 8 Ounce Each, 1 Inch Thick)|
|Olive oil||1 Tablespoon|
|Cold water||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Granny smith apple||1 , unpeeled, cored and cut into thin slices (For Garnish)|
|Parsley sprigs||4 (For Garnish)|
1. ln a 12-inch nonstick skillet, melt the butter over moderate heat. Add the celery and onion and saute for 5 minutes or until crisp-tender. Stir in the apple and cook 2 minutes longer or until lightly browned. Mix in the bread cubes, walnuts, raisins, sugar, vinegar, 1/4 teaspoon of the salt, and the nutmeg, then remove from the heat.
2. With a sharp pointed knife, horizontally cut a pocket in each chop, cutting towards the bone. Stuff the pockets with the apple mixture and close tightly with toothpicks. Sprinkle the chops with the remaining 1/4 teaspoon of salt.
3. In the same skillet, heat the oil over moderately high heat. Brown the chops for 5 minutes on each side. Add 1 3/4 cups of the water, bring to a boil, lower the heat, cover, and simmer for 35 minutes or until tender. Transfer the chops to a warm platter, reserving the pan drippings; remove the toothpicks.
4. In a cup, whisk the flour and remaining 1/4 cup of water. Stir the mixture into the pan drippings, bring to a boil, and cook, uncovered, for 2 minutes, then spoon over the chops. Garnish with the apple slices and parsley sprigs if you wish. Serve with Sweet Potato Fries.