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Ingredients

• 1"-1-1/2" thick pork chops - 1 chop per person
• 1 large crisp apple - granny smith just fine
• 2 stalks celery chopped 1" thick strips
• 2 large carrots chopped into 1" thick bites
• 2 cups water - or chicken broth
• 1 cup white wine or apple juice
• 1 bay leaf
• 4 whole cloves
• 1-1/2 tablespoons 'better than bullion chicken flavored' if using water like I did.
• 1/2 cup or more of raisins/currants
• 1 cup seedless grapes
• 1 extra large tomato cut into large cubes
• 4 garlic cloves - chopped
• 2 tablespoons corn starch
• salt & pepper
• toothpicks for sealing stuffed pork chops
• olive oil and butter
• ***for stuffing
• 1 medium sized bermuda (purple) onions- chopped fine
• 1 crisp apple such as a granny smith - I used a red delicious - skinned and chopped fine
• 2 celery stalks - chopped fine
• 1 cup rustic bread cubes (I used my cilantro herbed bread I made over the weekend)
• 1 Tablespoon each of olive oil and butter
• 1 tablespoon herbs de province
• 1/2 teaspoon ground sage
• 1/2 cup apple juice
• salt & pepper
• ***Equipment needed:
• Deep skillet with lid for making stuffing (I used my deep le crueset skillet, for making both stuffing and the pork chops for a one 'pot' method or skillet and dutch oven with lid.

Description

My Take On Stuffed Pork Chops - With The Added Raisins, Grapes And Apples To The Mix Create One Heck Of A Tender Stuffed Chop With A Wonderful Complex Sauce- This Is One Of Those Make It And Forget About It Dishes That You Let Simmer On The Stove Top Or I

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