Normally, we grill, fry or broil pork chops. And once in a while I will toss them in a Dutch oven with some kraut and other fixings and bake it. I wanted to do something different with the chops so I came up with the a recipe for making stuffed pork chops. The stuffed chops proved to be pretty simple to make and were super yummy.
Two extra thick pork chops butterfly sliced to the bone
1 small onion finely chopped
1 teaspoon chopped garlic
2 tablespoons butter
½ teaspoon celery seed
1 small apple cored and chopped
½ teaspoon basil
½ teaspoon oregano
3/4 cup chicken bullion
1/4 cup white wine.
Brown both sides of pork chop in butter in a cast iron skillet. Remove from pan. Add onion and garlic and sauté until onion is translucent. In medium bowl, mix bread crumbs, celery seed, apple, basil, and oregano. Stir in onions and garlic. Slightly beat egg and stir into stuffing mix. Place pork chops back into cast iron skillet and put stuffing in pocket made in chops pork. Add bouillon/wine mix. Cover and bake at 350° for about 45 minutes. Remove chops from pan and serve