Stuffed Pork Chops

Coat the bottom of a large sauté pan with vegetable oil or butter and put over medium heat; add onion, carrot and celery.  Once they all begin to soften add your diced apples, now add your sage, poultry seasoning, garlic powder and brown sugar. Now add 1 cup of apple juice and 2 cups of water. Bring to a simmer and add 4 cups of bread; mix evenly until stuffing becomes firm. Now remove from the pan and spread it on a sheet pan to cool. *Note* to save time store bought stuffing works as well.*

In a medium stock pot boil your potatoes until they are easily mashed with a fork; then strain. Put potatoes back in to the pot and add your milk, 4oz of butter, salt , pepper and whatever seasoning you may enjoy in the mashed potatoes. Using a hand masher or home appliance mash your potatoes to the consistency of your liking: cover and set aside.

Cover your counter with plastic. Now lay the pork chops down about an inch from each other and cover with plastic wrap. Lightly pound your pork chops; careful not to tear them. Remove plastic wrap. Now take the stuffing and put about a ¼ cup of stuffing on top of every other pork chop. Then take the chops with no stuffing and cover the chops with stuffing and seal the edges with your fingers. Now put in the freezer for about 10 minutes (this will help the chops stay together).

Put the flour in one bowl, the beaten eggs in another bowl and the plain bread crumbs (seasoned with salt & pepper) in a third bowl. Take the stuffed chops and dredge in flour, then submerge in your beaten eggs and then coat with your seasoned bread crumbs, and repeat this step until all pork chops are breaded.

In a hot sauté pan coated with about a ¼ cup vegetable oil, par fry your breaded pork chops on both sides until golden brown. Place Par fried pork chops on a sheet pan and place in the oven for about 10-15 minutes.

In a separate heated sauté pan add 2tbls of butter and sauté your julienned onions until they begin to brown and soften. Now add 1tbls flour and stir in evenly, and then add 1 cup apple juice. Bring to a boil and then reduce to a simmer until sauce begins to thicken. Once the sauce has thickened to a consistency of your liking add dried cherries and remove from the heat and set aside.

Now remove pork chops from the oven.  Take a spoon full of your mashed potatoes and put in the center of your plate, cut your stuffed pork chop in half so your lovely stuffing is visible and place on top of your mashed potatoes, top your pork chops with your onion, apple and cherry compote. Sprinkle a little bit of chopped chives for garnish and ENJOY!

*Note* the use of cornbread instead of regular bread is a welcome option, as well as adding crumbled sausage or bacon in to the stuffing.

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Source: http://waterford.patch.com