Country Stuffed Pork Chops

• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 2 -3 cloves fresh minced garlic (optional)
• 1/2 cup green pepper, chopped
• 1/2 lb breakfast sausage, crumbled
• 1 pinch cinnamon
• 1 pinch clove
• 1/2 cup apple, chopped
• 8 -10 slices day old bread
• 2 eggs
• 1/4 cup sherry wine or 1/4 cup dry red wine
• salt and pepper
• 1/2 - 1 teaspoon dried thyme (or to taste)
• 6 double-size cut pork chops, cut with pockets
• 1 teaspoon paprika

1. Set oven to 325 degrees.
2. Prepare a 13" x 9" greased baking pan.
3. In a frypan, saute onions, garlic (if using) green peppers and sausage in butter for 15-20 minutes.
4. Sprinkle a little cinnamon and cloves over the apples.
5. Combine veggie mixture with the bread crumbs.
6. Add eggs, apples and sherry.
7. Season with a dash of thyme, salt and pepper to taste.
8. Stuff pork chop pockets.
9. Bake for 1 hour, or until chops are cooked.
10. Baste with juices.
11. Sprinkle with paprika.

celery, onion, garlic, green pepper, sausage, cinnamon, clove, apple, bread, eggs, sherry wine, salt, thyme, pork chops, paprika

Taken from www.food.com/recipe/country-stuffed-pork-chops-79154 (may not work)