Pork Chops with Apple Stuffing

Phil loves pork chops and I don't cook them nearly enough.  The other day I saw some nice ones at Starsky that looked perfect for stuffing. Have you stuffed chops before? It's really easy and this dish takes no time at all.  Try and find some nice thick chops.

1 tbs of olive oil
2 Small Golden Delicious apples, chopped
2 Pork Cops, centre cut
1 Small onion, chopped
1 Small celery stock, chopped
2 Slices of whole grain bread
1 Tbs of Basil, chopped
1 Tbs Tarragon, chopped
1 Tbs of Rosemary, chopped
1 ounce of red wine
1/4 cup of Chicken broth
2 Tbs of unsalted butter
4 Slices of bacon, chopped
Salt and pepper to taste

Take the large side of the chop and make a 2-inch slit on the side using a sharp pairing knife, make a pocket spreading the knife from side to side without puncturing.  You don't want to make the slit too big or the stuffing will fall out.  Once you've made the pockets in both chops, season the outside with salt and pepper and set aside.

Preheat oven to 350F.

Sweat the bacon, after a few minutes add the onion, cook and add celery and apple and sweat another 5 minutes, add herbs at the last minute.  Deglaze with the wine and let cool slightly, combine with bread, add the butter and add the stock.

Fill the chops with the stuffing and fasten the opening with a toothpick.  Brush with a little oil and lightly brown in a hot skillet.  Bake in the oven until done, about 20 minutes.  Baste frequently with butter.