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1
Start with the stuffing:.
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2
Combine celery, onion, garlic, pancetta, 1 stick butter, and stock in small saucepan over medium heat.
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3
Bring to simmer and cook, stirring occasionally until vegetables are tender and some water has evaporated.
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4
Meanwhile, combine bread cubes, oyster crackers, savory, sage, ginger, thyme, parsley and black pepper in a medium sized bowl.
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Toss to coat bread and crackers with the spices.
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(Fresh herbs may be substituted -- double the amount).
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Pour the cooked celery mixture over the bread cube mixture and combine well.
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The mixture should not be so wet that it is soggy, but it should hold itself together if you squeeze a handful of it gently in your hand.
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If it seems dry, add small amounts of the apple juice until it is the right consistency.
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10
Open a pocket in a pork chop and fill generously with the stuffing.
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Repeat for the other 3 chops.
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You will have stuffing left over.
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13
Using butcher twine, tie each chop around its middle to contain the stuffing.
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14
(Tying is optional.)
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15
Sprinkle both sides of each chop with kosher salt and freshly ground black pepper, to taste.
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16
Heat olive oil in a large saute pan.
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Add the chops and brown for 2-3 minutes on each side.
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Remove chops from saute pan and arrange in an oven proof casserole dish.
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19
Pour pan juices over the chops.
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Mound the leftover stuffing evenly on top of each chop.
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Add 2 tbs butter to bottom of dish and pour in any leftover apple juice.
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22
If you do not have at least a 1/4 inch of liquid in the bottom of the dish, add water or chicken stock.
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Bake in a 350 degree oven for 20-25 minutes until pork chops are done and top of stuffing is golden brown.
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24
To serve, arrange chops on platter and spoon-drizzle juices from bottom of pan over them.
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25
This is lovely with glazed carrots or steamed broccoli, some applesauce and a green salad.
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26
Enjoy!
