Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  1. Combine 1/2 cup celery, 1/2 cup Onion, broth, bay leaf and peppercorns in 13x9-inch baking pan. Set aside.
  2. 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.
  3. Cut a horizontal pocket in each chop; fill with rice stuffing. Secure with wooden picks. Place additional rice stuffing in baking dish and cover.
  4. Lightly sprinkle chops with salt and ground black pepper. Brown chops, two at a time, in hot oil over medium-high heat, turning once.
  5. Place chops in broth in baking pan. Cover with foil; bake at 350 degrees 30 minutes. Uncover and bake an additional 30 minutes.
  6. Bake additional stuffing at 350 degrees 30 minutes. Strain liquid from Pork chop baking dish; serve with Pork chops.
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