Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 200 degrees. Place a wire rack in a baking pan; set aside.
2. Step2
   Cut corn bread into small cubes. Transfer cubes to wire rack in pan. Bake, uncovered, for 2 hours or until cubes are crisp. Let cool; set aside.
3. Step3
   In a large skillet, cook bacon until crisp. Transfer bacon to a paper towel-lined plate; set aside. Remove and reserve drippings.
4. Step4
   In same large skillet, add 1 tablespoon bacon drippings. Add apple, onion, celery, parsley, sage, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 5 minutes or until apples, onion and celery soften. Remove from heat and cool slightly. Transfer to a medium bowl.
5. Step5
   Crumble bacon and add to bowl. Toss in dried corn bread cubes and cheese. Drizzle with enough apple juice to moisten, tossing lightly to combine; set aside.
6. Step6
   Trim fat from meat. Make a pocket in each pork chop by cutting horizontally from fat side almost to bone or opposite side. Spoon apple stuffing into pockets. Season outside of chops with remaining salt and pepper. Transfer remaining stuffing to a 1-quart casserole.
7. Step7
   Preheat oven to 375 degrees.
8. Step8
   In the same large skillet, heat 1 tablespoon reserved drippings over medium-high heat. Cook pork chops until lightly browned on each side. Transfer chops to a baking pan.
9. Step9
   Bake, uncovered, for 35 to 40 minutes or until internal temperature of thickest part of pork chop registers 145 degrees. Remove from oven; cover with foil and let rest for 10 minutes before serving. Bake stuffing alongside chops during the last 30 minutes of baking. Serve with chops. If desired, garnish chops with additional parsley.