PegsRecipes

6 rib pork chops, 1-inch thick with pocket cut

2 tablespoons oil

2 tablespoon butter

1/2 cup chopped onion

1 1/2 cups bread crumbs

3/4 teaspoon poultry seasoning

3/4 cup peeled & chopped apple

1 1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 egg, beaten

2 1/4 cups chicken broth, divided

Preheat oven to 300 degrees.  In a large skillet, melt butter, add onion & sauté until tender.  In a bowl combine bread crumbs, poultry seasoning, onion, apple, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup chicken broth & egg. Mix well & stuff each pork chop with about 2 tablespoons of stuffing.  Secure with tooth picks.  Sprinkle with remaining salt & pepper.  Heat 2 tablespoons of oil in pan where onions were cooked & brown chops & both sides.  Remove pork chops to a 9x13-inch baking dish.  Pour 2 cups of chicken broth over chops, cover with foil & bake at 300 degrees for about 2 hours or until chops are very tender.