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Stuffed Pork Chops
by Amanda Buell
serves: 5
  Harvest pork chops stuffed with an apple-cranberry mixture and served with an apple reduction glaze. Excellent with roasted potatoes!
Ingredients:
  2 Tbsp   Butter
  1/8   Yellow Onion
  1   Granny Smith Apples (or other hard apple)
  2 Stalks   Celery
  1/4 Cup   Dried Cranberries
  1 tsp   Kosher Salt
  5   1 inch thick pork chops
  1 Cup   Apple Juice
  1 Tbsp   Cornstarch
  2 Tbsp   Brown Sugar
  1 tsp   ground pepper
Directions:
  Preheat oven to 350 degrees F (175 degrees C).
In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve apple glaze over pork chops.