Braised Stuffed Pork Chops

• 4 double-thick loin pork chops (about 6 oz. each)
• 1 small tart apple, peeled, cored and diced
• 1 small onion, finely chopped (1/4 c.)
• 2 Tbsp. margarine
• 1 3/4 c. soft bread crumbs
• 1/4 c. raisins, chopped
• 1/2 tsp. salt
• 1/4 tsp. powdered sage
• 1/8 tsp. pepper
• all-purpose flour for dredging
• 2 Tbsp. vegetable oil
• 1/4 c. chicken broth

1. Cut pocket in each chop.
2. Set aside.
3. Saute the apple and onion in the margarine in a medium size skillet until soft, about 4 minutes.
4. Mix in the bread crumbs, raisins, salt, sage and pepper.
5. Spoon stuffing into chop pockets.
6. Close openings with toothpicks.
7. Dredge the chops in flour.
8. Brown the chops on both sides in oil.
9. Add the broth to the skillet.
10. Cover the skillet and cook over medium-low heat for about 45 minutes or until chops are tender.
11. Remove picks.
12. Garnish with apple slices and parsley, if desired.

pork chops, apple, onion, margarine, bread crumbs, raisins, salt, powdered sage, pepper, flour, vegetable oil, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406562 (may not work)