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Apple-Stuffed Pork Chops


6 rib pork chops, 2 inches thick.
1 teaspoon of salt.
Pinch of freshly-ground black pepper.
5 tablespoons of onion, chopped.
1 1/2 cup of dry breadcrumbs.
3 tablespoons of butter.
1 large green apple, sliced.
5 tablespoons of seedless raisins.
1/2 teaspoon of nutmeg.
1/4 teaspoon of cinnamon.
2 1/2 tablespoons of water.


Split the chops through the middle from the outer edge toward the bone, leaving the meat attached to the bone.

Open like you would open a book and pound both sides using with a mallet.

Season the chops with half of the salt and black pepper.

In a heavy skillet, saut, the chopped onion and breadcrumbs in butter.

Add the slices of apple, raisins, nutmeg, cinnamon, water and the remaining half of the salt.

Mix together well and spread the dressing in even portions on the pork chops.

Fold over and fasten with toothpicks.

Heat your oven to 350F (175C) and bake for about 1 1/2 hours or until tender.

Turn once during baking time and drain off excess fat.

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