German Stuffed Pork Chops

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 1-1/2 cups muenster cheese, cubed
  • 3/4 c. &nbsp;soft bread crumbs
  • 1/2 c. &nbsp;dried apricots, diced
  • 1/4 tsp. celery seed
  • 3/4 c. &nbsp;apple juice, divided
  • 4 pork loin chops with pocket, cut 3/4&rdquo; thick
  • 2 tablespoons butter
  • 1 c. &nbsp;celery
  • 1 c. &nbsp;carrots, thinly sliced


  • Preheat oven to 350&deg; F.
  • In mixing bowl mix together cheese, crumbs, apricots, celery seed and 1/4 cup apple juice. Stuff pockets of chops; reserving about 3/4-1 cup stuffing. In large skillet melt butter; slowly brown chops. Place celery and carrots in bottom of a buttered 1-1/2 quart casserole with cover; arrange chops over vegetables. Top each chop with 1/4 of remaining stuffing. Pour 1/2 cup apple juice over all. Cover. Bake for 30 to 35 minutes; remove cover and bake an additional 15 to 20 minutes.