Apple Glazed Stuffed Chops
Why I Love This Recipe
Sometimes when using the boneless pork chop, I lightly brown the chops on both sides to sear the juices in the pork chop, place on a rack (so they are not sitting in the apple juice) in a baking dish and pile the stuffing on each pork chop instead of stuffing them. Proceed as directed in recipe for baking them.
Ingredients You'll Need
1/2 cup celery, diced
1/4 cup (2 oz.) melted margarine
3 cups herb seasoned Pepperidge Farm Stuffing
1/2 cup apple juice (I use Martinelli's Apple Juice - it really makes a difference)
1/3 cup raisins
1/3 lb. apples, peeled, cored & diced (I use 1 large Granny Smith apple)
1/3 cup brown sugar
1/4 cup apple juice
4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the boneless loin chop.
Combine all stuffing ingredients together and toss. (Can be made a day ahead).
In saucepan, combine glaze ingredients.
Bring to a boil, reduce heat, and simmer 1/2 hour until reduced and thick. ( I never simmer for 1/2 hour, I just heat the glaze)
Preheat oven to 350º.
If you are using a convection oven, preheat oven to 320 or 325 degrees.
Split chops in half by making one cut from meat-side to bone.
Leave connected at bone. (Or have butcher make a cut in the middle of the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple stuffing. (If you have any stuffing leftover, I pile it on top of the pork chop)
Place in baking pan and pour some apple juice in bottom of pan, about 1/4 inch up the side of pan. Cover tightly with foil.
Bake approximately 1 1/2 hours.
Uncover and brush with glaze every 5 minutes for about 15 minutes.
Brush with glaze again just before serving.