Pepperidge Farm Stuffed Pork Chops

• 8 thin cut pork chops
• 1 stick margarine
• 1 small onion, chopped
• 1 small apple, chopped
• 2 stalks celery, chopped
• 6 oz. water
• 3 Tbsp. apple juice
• 8 oz. bag stuffing crumbs
• thyme to taste
• rosemary to taste
• parsley to taste
• 1 beef bouillon
• 2 Tbsp. red wine
• 2 Tbsp. soy sauce

1. Brown pork chops in nonstick skillet, remove.
2. Melt 1 stick margarine in skillet.
3. Add onion, celery and apple.
4. Saute until tender.
5. Add 1 cup water plus 3 tablespoons apple juice, stuffing mix and seasoning to skillet; mix well.
6. Place 4 chops in baking dish.
7. Spoon stuffing on each.
8. Top with remaining chops.
9. Secure with toothpicks.
10. Cover with foil. Bake at 325u0b0 for 45 minutes. Uncover, add beef bouillon mixed with 6 ounces water, soy sauce and wine.
11. Bake additional 15 to 20 minutes, baste as needed.

pork chops, margarine, onion, apple, stalks celery, water, apple juice, stuffing crumbs, thyme, rosemary, parsley, beef bouillon, red wine, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080714 (may not work)