Recipe Stuffed Pork Chops Amish Cooking Recipes

Simmer the apricots, celery, half of the butter and water in a covered saucepan about 5 minutes or until the celery is tender. Toss together with the bread cubes and divide the mixture, stuffing the chops. Use a skewer or toothpicks to keep them closed and season with salt and pepper. Melt 2 tablespoons of butter in an oven-proof skillet and brown the chops on both sides. Spoon the applesauce over the chops and sprinkle with the raisins. Cover and bake in a preheated 350° F. oven for 30 minutes. Uncover and continue cooking for another 15 minutes.

6 center loin pork chops, cut 1½ " thick with a pocket
1/2 c. dried apricots, cut in thin strips
1/2 c. celery, finely chopped
4 T. butter
1/3 c. water
2 c. soft bread cubes
salt and pepper to taste
1½ c. applesauce
1/2 c. raisins

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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