Pork chops, Baked Stuffed

Pork chops, Baked Stuffed
  • 4 rib pork chops, cut 2" thick, each with a pocket
  • 2 tbsp. butter
  • ⅓ c. finely chopped onion
  • ½ c. chopped celery
  • 1½ c. soft bread cubes
  • ¼ c. dark raisins
  • 2 tbsp. chopped parsley
  • 1 tsp. salt
  • ½ tsp. dried marjoram leaves
  • ⅛ tsp. pepper
  • 3 tbsp. apple juice
  • 1 tsp. seasoned salt
  1. Preheat oven to 350 degrees. Wipe pork chops well with damp paper towels. Make Savory Stuffing: In hot butter in skillet, cook onion and celery until tender; about 8 minutes. Add bread cubes; brown slightly. Remove from heat. Add raisins, parsley, salt, marjoram, pepper and apple juice; toss mixture lightly, to combine.
  2. Fill pockets of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan; sprinkle with seasoned salt. Pour water to ½ inch depth in roasting pan (water should not touch rack). Cover pan with foil. Bake chops 45 minutes. Remove foil and bake, uncovered 45-55 minutes longer, or until chops are tender and brown. Makes 4 servings.