GERMAN PORK CHOPS

4 thick pork chops (about 1 1/2 pounds)
FOR THE STUFFING:
1/4 cup finely chopped onion
1 medium clove garlic, minced
2 tablespoons butter or margarine
1 cup dry rye bread cubes
1/4 cup chopped parsley
FOR THE SAUCE:
1 (10 3/4 ounce) can Campbell’s Golden Mushroom Soup, undiluted
1/2 cup sour cream
1/4 cup water
1/8 teaspoon caraway seed
1 medium apple, cut in eight wedges

TO MAKE THE STUFFING:
In saucepan, cook onion with garlic in butter until tender; add bread and parsley.

TO PREPARE THE PORK CHOPS:
Trim excess fat from chops. Slit each chop from outer edge toward bone making a pocket; stuff with bread mixture. Fasten with toothpicks or skewers.

In skillet, brown chops (use shortening if necessary); pour off fat.

TO MAKE THE SAUCE:
Blend in soup, sour cream, water, and caraway. Cover; cook over low heat 1 hour 15 minutes or until done; stir occasionally. Add apples; heat.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Golden Goodness Plus Mushrooms, Campbell Soup Company, not dated