ORANGE GLAZED STUFFED PORK CHOPS

Adapted from Lodge Recipes
By: Brooke Kendell

Prep Time: 10-20 minutes
Cook Time: 1 hour

Ingredients: 
½ cup butter
½ cup diced celery
¾ cup diced onion
1 cup fresh bread cubes
1 tablespoon parsley
1 teaspoon salt
1 teaspoon fresh ground pepper
½ teaspoon paprika
½ teaspoon rosemary
½ teaspoon allspice
1 apple, peeled and diced
8-10 pork chops, with pocket cut in each
2 ounces olive oil
¾ cup water

Glaze:
1 cup sugar
2 tablespoons cornstarch
2 oranges, zest and juice
1 teaspoon cinnamon
14 whole cloves
½ teaspoon salt

PREPARATION
1. In a 12-inch dutch oven, melt butter and saute celery and onion until tender.
2. Add remaining ingredients. Add a small amount of water, if necessary, to moisten the dressing.
3. Using fingers, stuff the mixture into the slit in the pork chops. Seal the pockets with toothpicks and tie with butcher string.
4. Brown the chops in olive oil on each side. Stand the chops on their sides and pour the water around them.
5. Cover and simmer at about 350° F until tender, about 50 – 55 minutes. (16 on top, 10 on bottom)
6. While chops are cooking, prepare glaze by combining sugar and cornstarch in a 10-inch dutch oven or skillet.
7. Stir in the orange zest and juice, cinnamon, cloves and salt.
8. Cook over medium heat until sauce is thick and clear.
9. Place pork chops on lid for presentation. Pour sauce over them and garnish with parsley and orange slices.
10. ENJOY!