Apple and Onion Stuffed Pork Chops

This recipe goes against everything I believe in as a cook. It is easy, fast, healthy, and cheap.  And yet it might be my favorite thing on this blog so far.  If you can put your goal to spend money, calories, and time on a meal aside for one night - make this, you won't regret it. 

Recipe:

• 2 bone-in pork chops, at least 3/4 inch thick
• 1 cup chopped apple (I used honey crisp because they make me happy)
• 1 sweet onion, chopped
• 2/3 cup chopped celery
• 1 cup torn bread, more if desired
• Apple Juice
• Olive Oil
• Chicken broth

Preheat the oven to 350. Cut slits in the pork chops to create pockets for the stuffing, and place in a baking dish (this part is slightly annoying, but you can do it!). Set aside.

Heat the olive oil in a large pan over medium heat. Add the apples, onions, and celery. Cook for about 10 minutes, until the onions are done but still slightly crisp. Right now your kitchen will smell like Fall in a Pan.

Add in the torn bread, and drizzle a little bit of chicken broth and apple juice in the pan, just enough to wet the bread. Gross, I don't like that sentence. Stir around until bread is totally saturated and stuffing-like.

Next, remove from heat and fill each pork pocket (say that 3 times really fast, it's fun) - with the stuffing. You will have some leftover, but that is wonderful because you will want to eat it by the handful. Keep that in the pan and save for later. 

No, that picture was not taken by a trained professional. Place the pork chops back in the baking dish. Pour apple juice over the pork to let it marinate while it cooks - I use about 2-3 cups. You can also add a little chicken broth if you desire. You don't want it to cover the pork completely, but you want it to form a layer on the bottom of the dish about 1/2-3/4 inch thick.

Place the pork in the oven and bake until the internal temperature reaches 160 degrees, about 45 minutes to one hour (for thicker chops).

Heat up the remaining stuffing, and serve!!