1/4 cup fresh bread crumbs
1/4 cup finely chopped onion
1/4 cup minced apple
1/4 cup chopped pecans
1 small garlic clove, minced
2 tablespoons minced fresh parsley
Dash black pepper
Dash cayenne
1/4 teaspoon ground mustard
Dash ground cumin
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone. Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.
Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with potatoes.
Makes 2 servings.