Pork Chops Stuffed With Apples And Sage

• 3 tablespoons butter
• 1/2 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup granny smith apple, finely chopped
• 1/2 cup mushroom, finely chopped
• 1 1/2 cups herb stuffing mix (Pepperidge Farm)
• 14 ounces chicken broth
• 5 fresh sage leaves, finely chopped (or 1/2 tsp rubbed sage)
• 6 tablespoons fresh parsley, finely chopped, divided
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 1/4 teaspoon ground red pepper
• 6 pork chops, 2-inch thick bone-in center-cut
• 1/4 cup olive oil, divided

1. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Saute 10 minutes or until vegetables are tender and liquid evaporates.
2. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
3. Preheat oven to 375u0b0F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
4. Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
5. Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
6. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.

butter, yellow onion, celery, granny smith apple, mushroom, herb stuffing mix, chicken broth, sage, fresh parsley, salt, ground black pepper, ground red pepper, pork chops, olive oil

Taken from www.food.com/recipe/pork-chops-stuffed-with-apples-and-sage-254066 (may not work)