In a skillet, saute onion in butter until tender. Remove from the heat; add bread, apples, celery, parsley and 1/4 tsp salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350? for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run very clear. Make gravy from pan juices if desired. Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #625 by The Taillons
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 6|
|Calories from Fat: 233 (49%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 83mg||26 %|
|Sodium 441.3mg||15 %|
|Potassium 501.1mg||13 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 32.2g|
|Protein 26.1g||37 %|
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Calories per serving: 479
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