Pork Chops with Walnut Rice Dressing

Description
Makes 4 servings

Ingredients

 * 1 cup thinly sliced celery, divided
 * 1 cup chopped onion, divided
 * 1 cup beef broth
 * 1 bay leaf
 * 5 peppercorns
 * 1 tablespoon butter or margarine
 * 1 1/2 cups cooked brown rice
 * 1 medium apple, cored and chopped
 * 1/4 cup chopped walnuts
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1/2 teaspoon rubbed sage
 * 4 pork loin rib chops (about 2 pounds), cut 1-1/2 inches thick
 * 1 tablespoon vegetable oil

Directions
Combine 1/2 cup celery, 1/2 cup onion, broth, bay leaf and peppercorns in 13x9-inch baking pan. Set aside.

Cook remaining 1/2 cup celery and 1/2 cup onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt and pepper; remove from heat.

Cut a horizontal pocket in each chop; fill with rice stuffing. Secure with wooden picks. Place additional rice stuffing in baking dish and cover.

Lightly sprinkle chops with salt and ground black pepper. Brown chops, two at a time, in hot oil over medium-high heat, turning once.

Place chops in broth in baking pan. Cover with foil; bake at 350 degrees 30 minutes. Uncover and bake an additional 30 minutes. Bake additional stuffing at 350 degrees 30 minutes. Strain liquid from pork chop baking dish; serve with pork chops.