Recipe(tried): Grandma Guerber's Stuffed Pork Chops for Nicole

Nicole, I am also married to a man who can smell sage a mile away, imagine his horror when he saw Sage Cough Drops at Cost Plus Imports the other day! This is my maternal Grandmother's recipe. I often leave out the curry powder and they are wonderful anyway. Make sure the chops are 1-inch thick. I sometimes dredge the chops unstuffed, brown them and put 3 in the bottom of the pan, layer the stuffing mixture over and top with the remaining 3 chops, cover with foil and bake as below. I serve these with homemade applesauce and a green salad.

GRANDMA GUERBER'S STUFFED PORK CHOPS

6 (1-inch thick) rib pork chops
1 Tablespoons Crisco
For stuffing:
1/4 cup diced apple, unpared
1/3 cup chopped onion
1/2 cup chopped celery
2 slices whole wheat bread, cut into small squares
1/4 cup milk
1/2 teaspoon curry powder (optional)
1/4 teaspoon salt
For dredging the chops:
1/4 cup flour
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon black pepper

Cut (or have the butcher cut) a pocket into chops, to hold the stuffing.

Preheat oven to 350 degrees F. Combine apple, onion, celery, bread squares, milk, 1/2 teaspoon curry powder and 1/4 teasppoon salt together in a bowl. Use this mixture to stuff chops, closing pockets with toothpicks if desired.
Mix flour, 1 teaspoon salt, 1/2 teaspoon curry powder and pepper together in a pie pan. Dredge stuffed chops in flour mixture to coat. Brown on both sides in the 2 Tablespoons Crisco. Place in one layer in a baking pan that has been sprayed with non-stick cooking spray. Cover tightly with foil and bake in at 350 degrees F. for 1 hour or until tender.