Stuffed Pork Chops

These are also good cooked outside on the grill. Use aluminum foil over the grate. The cooking time will be shorter than it is in the oven. We have made these without any marinade - just stuffed the pork chops, brushed them with a little oil, sprinkled them with salt and pepper, and put them on the grill, but we have also made these with a South Carolina Mustard Barbecue Sauce. Both are good.

An interesting addition to the dressing is chopped apples.

4 thin sliced pork chops, or 2 thick pork chops
1 to 1 1/2 cups stuffing, either Bread Stuffing, Cream Cheese Dressing, or Cornbread Stuffing
salt & pepper

If using thick chops (1 - 1 1/2") chops, cut a slit in the side to hold the stuffing. Season the chops with salt and pepper. Set aside.

Make the dressing. If using thick pork chops, stuff the pork chops by filling the slit, or if using thin pork chops, cover one pork chop with the stuffing and place another one on top trying to match the position of bone. Secure with toothpicks.

Place the pork chops on a rack on a baking sheet and bake at 350° until the chops are browned and the dressing is cooked through. 1 - 1 1/2 hours.

Variation: If using the Bread Stuffing, replace the raisins in the stuffing with apples (or use both) and baste the chops as they bake with apple juice or apple jelly.