German Stuffed Pork Chops
1/4 c. finely chopped onion
1 medium clove garlic, minced
2 Tbsp. butter or margarine
1 c. dry rye bread cubes
1/4 c. chopped parsley
4 thick pork chops
1 can (10 3/4 oz.) condensed
golden mushroom soup
1/2 c. sour cream
1/4 c. water
1/8 tsp. caraway seed
1 medium apple, cut in eighths
To make stuffing, in saucepan, cook onion with garlic in butter until tender;
add bread and parsley. Trim excess fat from chops. Slit each chop from outer
edge toward bone making a pocket; stuff with bread mixture. Fasten with
toothpicks or skewers. In skillet, brown chops; pour off fat. Blend in soup,
sour cream, water and caraway. Cover; cook over low heat 1 hour and 15 minutes
or until done; stir occasionally.
Add apple; heat. The apple should be crisp tender.
Makes 4 servings.