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German Stuffed Pork Chops

German Stuffed Pork Chops

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


  • 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


  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 3/4-1 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.

Yield: 4 servings

Recipe and photo credit: Dairy Farmers of Wisconsin


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