Braised Stuffed Pork Chops - cooking recipe

Ingredients

4 slices day-old bread
1/2 c. finely chopped onion
1/2 c. dark raisins
1 tsp. dried marjoram leaves
6 rib pork chops
2 Tbsp. butter
1 c. apple juice
1/4 c. butter
2 Tbsp. parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 c. all-purpose flour
glazed apple rings

Preparation

For stuffing, trim some of the crust from bread and cut bread into 1/4-inch cubes.
In 1/4 cup of hot butter in a large skillet, saute chopped onion and celery, stirring until onion is golden, about 5 minutes.
Add bread cubes; stir to combine.
Remove from heat and add chopped parsley, raisins, salt, marjoram and pepper. Toss lightly to combine.
Wipe pork chops with damp paper towel. Trim excess fat; reserve fat and cut a pocket in each chop.
Fill each with 1/4 cup of stuffing.
Fasten with toothpicks.
On waxed paper, mix together the flour and 1 teaspoon of salt.
Coat both sides of chops with flour mixture and reserve remaining flour.
In a large saucepot, heat butter and reserved fat.
Over low heat, brown chops well on both sides, turning with tongs about 10 minutes on each side.
Remove and set aside.
Pour off fat.
To drippings, add remaining flour mixture.
Add apple juice, stirring constantly and boil 3 minutes.
Stand chops in bottom of saucepot and bring to a boil.
Reduce heat, cover and simmer 40 to 50 minutes or until tender.