INGREDIENTS:
* 2 pork chops, 1-inch thick or more
* 1/4 cup fresh bread crumbs
* 1/4 cup finely chopped onion
* 1/4 cup minced apple
* 1/4 cup chopped pecans
* 1 small garlic clove, minced
* 2 tablespoons minced fresh parsley
* dash black pepper
* dash cayenne
* 1/4 teaspoon ground mustard
* dash ground cumin
* 1 tablespoon vegetable oil
* 1/4 cup chicken broth
* 1/4 cup dry white wine
* 1 small bay leaf
PREPARATION:
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.
Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix wellDivide the mixture and fill each pocket with as much stuffing as possible.
Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with potatoes.
Serves 2.
