Apple-Stuffed Pork Chops

Step 1

Heat butter in a large nonstick skillet over medium high heat. Add 1/4 cup (60 g) onion and 1/4 cup (60 g) celery and cook,stirring,until vegetables are tender,about 5 minutes.

Step 2

Meanwhile,using a sharp knife,form pocket in pork by cutting horizontally through each chop almost to the bone.

Step 3

Remove skillet from the heat. Stir in diced dried white bread,apple,beaten egg,sage,basil and ground thyme. Season with 1/3 teaspoon salt and 1/4 teaspoon black pepper and stir again.

Step 4

Stuff pork chops with egg mixture. Sprinkle stuffed pork on both sides with salt and black pepper. Wash the skillet.

Step 5

Trim piece of fat from edge of one of the pork chops. In skillet,over medium-high heat,rub fat over bottom of skillet to grease well;discard fat.

Step 6

Working in a batches,cook stuffed pork chops until browned on both sides,turning once. Set aside.

Step 7

In a metal baking pan,combine water and beef flavor bouillon cube. Stir until bouillon is dissolved. Add carrots,peppercorns,bay leaf,remaining onion and celery.

Step 8

Arrange browned stuffed pork chops in baking pan on top of vegetable-herb mixture. Cover with aluminum foil. Preheat oven to 325 F (160 C).

Step 9

Bake in preheated oven for 1 ½ hours,turning once during cooking. Remove baked stuffed pork chops from the oven. Transfer on serving platter. Garnish with fresh chopped parsley, Strain cooking liquid and serve separately as a gravy.