Makes 4 servings.

Apple Stuffed Pork Chops


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 Mott’s® Fresh 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 Mott’s® apple juice
3 to 4 tablespoons chicken broth
4 pork loin rib chops, cut 1-1/4-inches thick
2 tablespoons butter or margarine


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.

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.

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.)

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˚F oven for 35 to 45 minutes or until juices run clear.

* 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˚F oven for 10 to 15 minutes or until dry, stirring twice; cool. The bread will continue to dry and crisp as it cools.



One serving equals 458 calories, 28 g fat, 107 mg cholesterol, 558 mg sodium, 29 g carbohydrate