STUFFED PORK CHOPS with Fresh Apple Sauce

Ten -Twelve 12Oz. Bone-in Pork Chop
6 Cups Wheat and Sour Dough Bread diced
2 Cups Onion (chopped)
2 Cups Celery (chopped)
1/4 lb. Butter
1 Cup Pecan pieces
1 Cup Dried Cranberries (chopped)
1/2 C. chicken stock
2 tsp. Salt and 1 tsp.pepper
1/2 C.Apple juice
1/2 C. white wine
1/4 cup Canola oil

Directions:

Sauté onion and celery in butter.  Add chicken stock and fold into diced bread.  Add pecan pieces, cranberries, salt and pepper.

Toss and set aside.  Cut a pocket in each pork chop with a sharp knife the length of the chop with about a 1-inch opening.  With a spoon fill each chop with the stuffing.  (Can keep in the refrigerator for two days.)

Sauté pork chops in oil till golden brown.  Turn and splash with white wine and apple juice.  Simmer 5 minutes and put in 350 degree oven for 15 minutes.  Serve with fresh apple sauce.

Wine with meal:

A to Z Pinot Blanc from Oregon

Tags: Jonathan's Cork