Stuffed Pork Chops, Holstein Style
- 6 double rib pork chops
- Salt
- 3 baking apples, such as Rome Beauties or Northem Spies
- 2 to 3 tablespoons butter
- 3 tablespoons raisins soaked in 1/2 cup rum
- 1 1/2 cups toasted breadcrumbs or small croutons
- Cinnamon, optional and to taste
- 1/2 cup water, or as needed
- Have the butcher cut a pocket in each of the chops.
- Preheat oven to 350F.
- Sprinkle outside of chops with salt.
- To make stuffing, peel apples, remove core and cut in 1/2"-thick lengthwise or crosswise slices.
- Heat butter in a skillet and when hot and bubbling, add apple slices.
- Saute and stir over low heat until apples begin to turn golden brown and soft.
- They should not become completely soft or lose their shape.
- This should take about 6 or 7 minutes.
- Saute only one layer of apple slices at a time.
- When all the apples are sauteed, chop them coarsely or dice.
- Add raisins and rum in which they soaked.
- Add breadcrumbs or small croutons and toss together lightly but thoroughly with a fork.
- Taste the stuffing and flavor with cinnamon and sugar.
- You can also add a little more rum if you like.
- The stuffing should be only slightly moist.
- Stuff chops with apple mixture and close with toothpicks or sew with kitchen thread.
- Arrange chops in a baking pan with a cover.
- Add just enough water to cover bottom of pan.
- Bake covered 30 minutes.
- Add more water to pan if it is needed during baking.
- Remove cover and bake another 30 minutes, or until chops are nicely browned and tender when pierced with a sharp-pronged fork or skewer.
pork chops, salt, baking apples, butter, raisins, breadcrumbs, cinnamon, water
Taken from www.cookstr.com/recipes/stuffed-pork-chops-holstein-style (may not work)