CASPER7

Pecan Stuffed Pork Chops

2 pork chops, 1-inch thick (or more)
1/4 cup fresh breadcrumbs
1/4 cup finely chopped onions
1/4 cup minced apples
1/4 cup chopped pecans
1 small garlic clove, minced
2 tablespoons minced fresh parsley
1 dash black pepper
1 dash cayenne
1/4 teaspoon ground mustard
1 dash ground cumin
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf

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1. Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.
2. Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well.
3. Divide the mixture and fill each pocket with as much stuffing as possible.
4. Place chops in a greased baking dish.
5. Pour the broth and wine over them and add the bay leaf.
6. Add leftover stuffing if there is any.
7. Cover and bake about 1 hour or until tender, basting occasionally with pan juices.
8. Serve with juices, over rice or with potatoes.

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Team Norw..****

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