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Sunday, May 22 2011
  • 3/4 cup  finely chopped celery
  • 1/4 cup  finely chopped onion
  • 1/4 cup  butter
  • 4 cups  1/2-inch dry bread cubes* (any bread except rye)
  • 1 small  apple, peeled, cored, and shredded (1/2 cup)
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  ground cinnamon
  • Dash  ground nutmeg
  • Dash  ground cloves
  • Dash  pepper
  • 1/4 cup  apple juice
  • 3 to 4 tablespoons  chicken broth
  • 4   pork loin rib chops, cut 1-1/4-inches thick
  • 2 tablespoons  butter or margarine

1. For the stuffing, in a large skillet, cook celery and onion in the 1/4 cup butter for 3 to 5 minutes or until tender.
2. In a large bowl, combine bread cubes, apple, salt, cinnamon, nutmeg, cloves, pepper, and cooked vegetables. Toss to mix. Add the apple juice and enough broth to moisten; toss gently until combined.
3. Cut a pocket in each chop from the fat side almost to the bone. Spoon stuffing mixture into each pocket. If necessary, secure the pockets with wooden toothpicks. (Place any remaining stuffing in a small casserole and place in oven during the last 20 minutes of baking or until heated through.)
4. In the same large skillet, brown stuffed chops on both sides in the 2 tablespoons butter. Transfer the chops to a large baking pan or dish. Bake, uncovered, in 375 degree F oven for 35 to 45 minutes or until juices run clear. Makes 4 servings.
To make dry bread cubes, cut bread into 1/2-inch cubes. (You'll need 6 to 7 slices of bread for 4 cups dry cubes.) Spread in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. The bread will continue to dry and crisp as it cools.

Nutrition Facts
Calories 458, Total Fat 28 g, Cholesterol 107 mg, Sodium 558 mg, Carbohydrate 29 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 07:58 am   |  Permalink   |  0 Comments  |  Email

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