1 1/2 c. (about 6-oz.) Wisconsin Muenster, cubed 3/4 c. soft bread crumbs 1/2 c. dried apricots, diced 1/4 tsp. celery seed 3/4 c. (6-oz.) apple juice, divided 4 loin pork chops with pocket, cut 3/4-inch thick 2 Tbsp. butter 1 c. celery, chopped 1 c. carrots, thinly sliced
Preheat oven to 350° F. In mixing bowl mix together cheese, crumbs, apricots, celery seed and 1/4 cup apple juice. Stuff pockets of chops; reserving about 3/4-1 cup stuffing. In large skillet melt butter; slowly brown chops. Place celery and carrots in bottom of a buttered 1 1/2-quart casserole with cover; arrange chops over vegetables. Top each chop with 1/4 of remaining stuffing. Pour 1/2 cup apple juice over all. Cover. Bake for 30 to 35 minutes; remove cover and bake an additional 15 to 20 minutes.