Apple Stuffing Topped Mustard Pork Chops
4 pork loin chops (preferably organic, grass fed pork)
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1/4 cup celery, chopped
2 tart apples peeled, cored and chopped
1 1/2 cups bread cubes
1/4 cup fresh parsley, chopped
1/4 cup apple cider
1 tablespoon Dijon mustard
Place 1 tablespoon of the olive oil in a skillet over medium heat. Oil needs to be hot but not smoking.
Sprinkle both sides of the pork chops with the pepper. Add the seasoned chops to the hot oil and cook 3 minutes. Turn the pork chops and continue cooking an additional 3 minutes or until nicely browned.
Place the browned chops in the bottom of large baking dish. Place the remaining olive oil in the skillet and allow to heat up again.
Stir in the onion and celery. Cook 5 minutes or until just tender. Stir in the apples and continue cooking an additional 5 minutes.
Remove the skillet from the heat and set off to the side. Stir in the bread pieces and parsley. Add a scant amount of the apple cider and stir. Continue adding scant amounts of the apple cider until the bread pieces are completely moistened being sure to stir after each addition.
Spread the top side of each pork chop with the Dijon mustard. Place a spoonful of the bread mixture on top of the mustard being sure to pat it down to cover the entire pork chop.
Place the oven temperature on 350 degrees and allow the oven to heat. Bake the chops 25 minutes or until the chops are no longer pink inside and the stuff has turned a nice golden brown.