Pork Chops with Apple-Sage Stuffing

This is the second time we've made this and it is oohhhh so good!  We put the extra stuffing in a casserole dish and baked, covered, with the chops, then turned on the broiler and let the top crisp while the chops rested.  Extra stuffing doesn't last long with this dish!

Apple-Sage Stuffed Pork Chops

Yield: Makes 6 servings

2 tablespoons olive oil

1/2 cup finely chopped yellow onion

1/2 cup finely chopped celery

1/2 cup finely chopped Granny Smith apple

1/2 cup finely chopped fresh mushrooms

1 1/2 cups herb stuffing mix

1 (14.5-ounce) can chicken broth

5 fresh sage leaves, finely chopped*

6 tablespoons finely chopped fresh flat-leaf parsley, divided

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

1/4 teaspoon ground red pepper

6 (2-inch-thick) bone-in center-cut pork chops

1/4 cup olive oil, divided

1 cup water

Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.

Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.

Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.

Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.

Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.

*1/2 teaspoon rubbed sage may be substituted.