Stuffed Iowa Chops (Oamc)

• 4 pork loin chops with bone, - 1-1/2-inch thick each chop
• 1 tablespoon vegetable oil
• 1 cup diced apple
• 1 tablespoon minced parsley
• 1 tablespoon milk
• 1/4 teaspoon rubbed sage
• 1 cup corn (I use a little more than a cup because we like the added texture)
• 1 cup dried breadcrumbs
• 1 tablespoon onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SAUCE
• 1/4 - 1/2 cup Dijon mustard
• 1/2 cup honey
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Cut a large pocket in the side of each chop.
2. Brown chops in oil over medium heat.
3. In a bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage, and pepper.
4. Stuff some of the mixture into the opening of each Pork Chop.
5. Line the bottom of a greased 13 x 9" baking dish with the leftover stuffing, and lay the Chops on top.
6. Combine the sauce ingredients; pour half over the chops and drizzle over the stuffing lining the pan.
7. Bake uncovered at 350 degrees for an hour or so until the thermometer reads 160 degrees. Continually baste with the remaining sauce. I do reserve some to drizzle over the chops as they are plated and served.

pork loin chops with bone, vegetable oil, apple, parsley, milk, sage, corn, breadcrumbs, onion, salt, pepper, mustard, honey, fresh rosemary, salt, pepper

Taken from www.food.com/recipe/stuffed-iowa-chops-oamc-329052 (may not work)