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STUFFED PORK CHOPS (Serves 6 to 12)
10 to 12 Pork Chops, center cut, 1-inch thick 3 Green Onions, thinly sliced
3 Tbsp. Parsley Flakes 3 Cup Seasoned Croutons
3 tsp. Italian Herb Seasoning or Dry Bread, cubed 3/4 Cup Apple Juice
3/4 Cup and 6 Tbsp. Margarine, melted and divided
Cover and preheat to 425˚F.
With tip of knife along the bone, cut pork chops halfway down, then cut toward outside to make pocket.
In medium mixing bowl, combine croutons, 3/4 cup margarine, onion, parsley and herbs until well mixed. Divide stufng
into 10 to 12 portions. Stuff one portion into each pork chop.
Lightly wipe COOKWELL with cooking oil. Pour remaining 6 Tbsp. melted butter into preheated COOKWELL. Arrange
pork chops in COOKWELL. Cover and bake 5 to 8 minutes or until bottom side is browned. Turn pork chops over. Bake 5
minutes or until other side is browned. Reduce temperature to 300˚F. Add apple juice. Cover and roast 40 to 50 minutes
for well done (170˚F) or until tender.
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