Ingredients
6 double loin pork chops
2 medium cooked apples
1 medium onion
2 stalks celery
2 tablespoons chopped parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon thyme
Preparation
Preheat oven to 350°F.
Trim pork chops well and cut a deep slash in the meaty side of each chop.
Chop apples with peeling on, onion and celery chopped fine. Mix with salt, pepper, sage and thyme. Spoon as much stuffing as possible into each pocket. Do not tie or skewer the chops. Place in a buttered baking dish with cover or use foil.
Sprinkle with salt, pepper, and sage.
Cover and bake until chops are brown.
