Pecan Stuffed Pork Chops

• 2 pork chops, 1-inch thick (or more)
• 14 cup fresh breadcrumb
• 14 cup finely chopped onion
• 14 cup minced apple
• 14 cup chopped pecans
• 1 small garlic clove, minced
• 2 tablespoons minced fresh parsley
• 1 dash black pepper
• 1 dash cayenne
• 14 teaspoon ground mustard
• 1 dash ground cumin
• 1 tablespoon vegetable oil
• 14 cup chicken broth
• 14 cup dry white wine
• 1 small bay leaf

1. Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.
2. Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well.
3. Divide the mixture and fill each pocket with as much stuffing as possible.
4. Place chops in a greased baking dish.
5. Pour the broth and wine over them and add the bay leaf.
6. Add leftover stuffing if there is any.
7. Cover and bake about 1 hour or until tender, basting occasionally with pan juices.
8. Serve with juices, over rice or with potatoes.

pork chops, fresh breadcrumb, onion, apple, pecans, garlic, parsley, black pepper, cayenne, ground mustard, ground cumin, vegetable oil, chicken broth, white wine, bay leaf

Taken from www.food.com/recipe/pecan-stuffed-pork-chops-284784 (may not work)