This was a great fall dinner served with the Cranberry Apple Toss Salad. It highlights the fall flavors of both cranberries and apples. I am trying out some new stuffing recipes as we get closer to Thanksgiving and this was a winner.
Stuffing:
2 French rolls, cubed or 4 slices potato bread, cubed
2 celery stalks, diced
1/4 c. onion, diced
1 apple, diced
2 t. sage
3/4 c. chicken broth or stock
2 T. fresh parsley
dash of salt and pepper
2 T. butter
Put bread on a cooky sheet and put in oven at 350 for about 10 minutes or until crisp.
Melt butter in saucepan, add celery, apple and onion. Cook for 5 minutes, then add in craisins, sage, parsley and broth. Stir in bread cubes. Remove from heat.
4 pork chops, thick cut
Holding pork chops sideways, cut deep pockets almost all the way through. Fill with stuffing. Put pork chops in a greased baking dish. Bake at 350 for 40 minutes.
If you want a topping for the chops:
Put another 1/4 c. broth into a pan, stir in 3 T. heavy cream and simmer until slightly thickened. Add 1 T. butter. Serve over chops as a sauce/gravy.
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