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German Stuffed Pork Chops

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.

Makes 4 servings

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.


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