These thick pork chops are stuffed with an apple studded stuffing for an unforgettable entree. Serves 6.
¼ cup minced onion
¼ cup finely chopped celery
2 minced garlic cloves
2 cups finely chopped peeled tart apples, such as Granny Smith
2 tablespoons chopped fresh parsley
2 1/2 cups fresh breadcrumbs
¼ cup melted cannabutter
6 (1 1/4-inch thick) pork chops
Salt and pepper to taste
1 tablespoon olive oil
Preheat oven to 350 degrees F. In a large bowl, combine onion, celery, garlic, apples, parsley, breadcrumbs, and cannabutter. Stir until mixture is well combined and moistened. Cut a pocket in each pork chop, slicing through horizontally almost to the other side but still keeping the chop intact. Divide apple mixture between the chops, loosely stuffing each pocket. Season outside of chops with salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Brown chops, about 3 to 4 minutes per side. Spray a large baking dish with cooking spray. Place browned chops in dish, cover with foil, and bake for 20 minutes. Uncover and continue to bake until chips are cooked through, about 35 more minutes.
