Apple Sausage Stuffed Pork Chops

3-1 inch chops, with pockets
1 medium onion, chopped
2 stalks celery, diced
½ lb bulk mild sausage
1 small green apple, diced
2 cups dry bread crumbs
½ cup margarine
½ cup chicken broth
½ dry white wine
1 tsp thyme
1 Tbsp oregano
1 Tbsp basil leaves
1 Tbsp marjoram leaves
1 tsp red pepper flakes



· To cut pockets in pork chops for stuffing, insert knife tip in the side of the chop; carefully continue horizontal cut to form a pocket. To not cut all the way through the chop.

In large skillet cook the sausage until no longer pink; drain grease. Add onion and celery, apple and margarine and sauté until tender. Add chicken broth, wine and thyme and heat just until bubbling. Mix in bread crumbs and stir until well combined.

Spoon the mixture into pork chop pockets; set aside. In small saucer mix the oregano, basil, marjoram and red pepper. Press each chop into mixture and coat well on both sides.

Place chops in lightly greased baking dish. Bake uncovered 375º for 35 to 45 minutes or until internal temperature reads 160ºF and juices run clear.

© Crackerberries 2009