Stuffed Pork Chops

• 1 1/2 c. soft bread crumbs
• 1/2 c. tart apple, peeled and shredded
• 1/2 c. diced orange sections
• 2 Tbsp. dark seedless raisins
• 1 Tbsp. butter or margarine
• 2 Tbsp. chopped onion
• 2 Tbsp. chopped green pepper
• 1/3 c. finely diced celery
• 1/8 tsp. salt
• 1/8 tsp. rubbed dried sage
• dash of ground nutmeg
• few grains pepper
• 6 double-bone rib pork chops with a pocket cut for stuffing
• salt
• 1 Tbsp. vegetable oil
• 1/2 c. orange juice

1. Heat oven to 350u0b0.
2. In a large bowl, mix together crumbs, apple, orange and raisins.
3. Melt butter in a saucepan over moderate heat (about 250u0b0).
4. Add onion, green pepper and celery.
5. Cook until onion is lightly browned.
6. Pour over crumb mixture and add the salt, sage, nutmeg and pepper.
7. Stir with a tossing motion to mix well.
8. Sprinkle pork chops lightly on both sides and in pockets with additional salt.
9. Stuff each pocket with about 1/3 cup of the stuffing mixture.
10. Secure openings with toothpicks.
11. Heat oil in a large skillet over moderately high heat (about 350u0b0) and brown chops on all sides, adding a little more oil if necessary.

bread crumbs, tart apple, orange sections, raisins, butter, onion, green pepper, celery, salt, sage, ground nutmeg, pepper, pork chops, salt, vegetable oil, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567051 (may not work)