This is one of those entrée’s that is autumnal in nature. But trust me, it tastes great any time of year.

This is not difficult and don’t let the thought of “butterflying” the pork or making the stuffing from scratch discourage you. Heck, you can use a box of “Stove-Top” if you want to. I won’t tell anybody! It’s all about having FUN in the kitchen and showing people that you love them.

Here is all you need. Amounts depend upon number of guests.

  • Pork Chops: sliced 2/3 of the way through.
  • Stuffing: See below
  • Apples: See below
  • Butter: ¼ Lbs. (1 stick)
  • Cinnamon: Shake it over apples to desired taste

Stuffing: Whatever you like. Stovetop OR I like to cut some day old Italian or French bread into cubes. Drizzle with olive oil and sprinkle with dry herbs. Put in the oven to crisp up on a sheet tray for about 15 minutes at 350. Add to a bowl, drizzle with a 50/50 mix of butter & olive oil OR moisten with chicken or vegetable stock.

Add 1 apples (small dice) to stuffing.

Stuff Chops: You can do these in the oven at 350’ for abut 45 minutes. However, I did the grill. (Off-Set Method) Fire on one side of the Grill-Meat on the other side. I got the grill nice and hot, Stood the chops up like tacos And they were perfectly done in 35 minutes. If you’d like a little extra crispy char on them, just move them to the hot side of the grill for a few minutes at the end. Use a digital instant-read thermometer and for goodness sakes, DON’T overcook. Forget what momma told you! Anything “BAD” in pork is dead at 137 degrees. I cook mine to 140-142 and take them off to rest 10 minutes. The result is tender and juicy pork. Now, the apples: While meat is resting, sauté’ 3 sliced apples in butter. As they begin to brown, sprinkle with cinnamon. Spin em’ around and do it again.

You may serve beneath or above the chops. Remember, this is supposed to be fun. Do what YOU want to do! Your family will never forget it.

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