COUNTRY STUFFED PORK CHOPS

Country Stuffed Pork Chops image

If you want to impress you dinner guests with a wonderful meal...then this one is it, pork chops with a wonderful-tasting stuffing in the middle If desired, the chops can be browned before stuffing and baking. (Note: you can do it yourself, but I always get my corner butcher to slice pockets in the pork chops, also, make sure that the pork chops are cut thick enough to stuff).

Provided by Kittencalrecipezazz

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

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Ingredients

1/2 cup celery, chopped
1/2 cup onion, chopped
2 -3 cloves fresh minced garlic (optional)
1/2 cup green pepper, chopped
1/2 lb breakfast sausage, crumbled
1 pinch cinnamon
1 pinch clove
1/2 cup apple, chopped
8 -10 slices day old bread
2 eggs
1/4 cup sherry wine or 1/4 cup dry red wine
salt and pepper
1/2-1 teaspoon dried thyme (or to taste)
6 double-size cut pork chops, cut with pockets
1 teaspoon paprika

Steps:

Set oven to 325 degrees.
Prepare a 13" x 9" greased baking pan.
In a frypan, saute onions, garlic (if using) green peppers and sausage in butter for 15-20 minutes.
Sprinkle a little cinnamon and cloves over the apples.
Combine veggie mixture with the bread crumbs.
Add eggs, apples and sherry.
Season with a dash of thyme, salt and pepper to taste.
Stuff pork chop pockets.
Bake for 1 hour, or until chops are cooked.
Baste with juices.
Sprinkle with paprika.

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