German Stuffed Pork Chops

Pork chops stuffed with a savory apricot filling. This recipe will be a hit at any dinner party.

Yield: 4 servings

Ingredients

• 1 1/2 cups (about 6 ounces) Wisconsin
• Muenster cheese, cubed
• 3/4 cup soft bread crumbs
• 1/2 cup dried apricots, diced
• 1/4 teaspoon celery seed
• 3/4 cup (6 ounces) apple juice, divided
• 4 loin pork chops with pocket, cut 3/4-inch thick
• 2 tablespoons butter
• 1 cup celery, chopped
• 1 cup carrots, thinly sliced

Instructions

1. Heat oven to 350 degrees F.
2. In mixing bowl mix together cheese, crumbs, apricots, celery seed and 1/4 cup apple juice.
3. Stuff pockets of chops; reserving about 3/4 to 1 cup stuffing.
4. In large skillet melt butter; slowly brown chops.
5. Place celery and carrots in bottom of a buttered 1 1/2 quart casserole with cover; arrange chops over vegetables.
6. Top each chop with 1/4 of remaining stuffing. Pour 1/2 cup apple juice over all. Cover.
7. Bake for 30 to 35 minutes; remove cover and bake an additional 15 to 20 minutes.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin