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Apple Stuffed Pork Chops w/ Cider Pan Gravy
1 medium chopped onion
6 tablespoons of butter or margarine, divided
4 slices of raisin bread, crumbled
1 large apple, peeled, if desired, cored and chopped
1/4 cup of parsley
1 teaspoon of salt
1/2 teaspoon of sage
1/2 teaspoon of thyme
1/2 teaspoon of pepper
1 egg, slightly beaten
4 (1 1/2 inch thick) pork loin chops
1/2 cup of water
2 tablespoons of flour
1 cup of apple cider
Sauté onion in 3 tablespoons butter until tender. Remove from heat. Stir in bread, apple, parsley, sage, thyme, pepper and egg. Mix well. With sharp knife, cut a deep pocket in each chop. Fill with stuffing. Fasten openings with toothpick. Cook chops in remaining 3 tablespoons butter until browned on both sides. Add water, bring to boil. Reduce heat, cover and simmer 40 minutes or until chops are tender. Remove chops to heated platter. Sprinkle flour over pan drippings, stir until smooth. Stir in cider, scraping up all browned bits. Cook, stirring constantly, until gravy thickens. Serve with chops. Serves 4. |
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