Stuffed Pork Chops

• 2 butterfly pork chops, cut 2 inches thick (about 1 pound each)
• 1 cup Buttery Corn Bread cut into small pieces
• 1/2 cup finely chopped apple
• 1/4 cup finely chopped celery
• 2 tablespoons chopped green onion
• 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
• 1/4 cup finely chopped walnuts
• 1/4 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 4 fresh apricots

1. Preheat oven to 350F.
2. Grease a shallow baking dish.
3. Set aside.
4. Using a sharp knife, cut the butterfly pork chops in half.
5. Using a smaller knife, make a pocket in the side of each piece.
6. Set aside.
7. In a medium bowl stir together Buttery Corn Bread pieces, apple, celery, onion, and chopped or dried sage.
8. Add walnuts, raisins, salt, and pepper.
9. Mix well.
10. Stuff the mixture into the pockets of the pork chops.
11. In a large skillet heat oil.
12. Add pork chops and brown on both sides.
13. Transfer to prepared baking dish.
14. Top with apricots and sage leaves.
15. Cover with foil and bake about 50 minutes or until chops are thoroughly cooked.
16. Serve immediately.

pork chops, buttery, apple, celery, green onion, fresh sage, walnuts, golden raisins, salt, pepper, olive oil, fresh apricots

Taken from www.cookstr.com/recipes/stuffed-pork-chops-2 (may not work)