These amazing pork chops go well with roasted veggies and a glass of your favorite white wine (Christi prefers a nice Moscato).

Marinade:
2 tablespoons extra virgin olive oil
3 oz. Apple Brandy
1 large clove minced/grated garlic
4 sprigs thyme chopped
2 bay leaves slightly broken apart
Sea salt and fresh ground pepper to taste

Ingredients:
1 tablespoon chopped onion (or more to taste)
1 large clove garlic minced
1/4 cup butter
3 cups fresh bread crumbs (not dried)
2 cups chopped apples
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 (1 1/4 inch) thick pork chops
1 tablespoon vegetable oil

Directions
Cut a large pocket in the side of each pork chop. Put chops in a large Ziploc bag and add all ingredients for the marinade. Shake the bag to cover all the cops evenly and place in refrigerator for at least 1 hour.

 

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet sauté onion and garlic in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Spoon apple mixture loosely into pockets.

In skillet, heat oil to medium high and brown chops on both sides – do not overcook – just slightly brown the chops. Place browned chops in an ungreased 9×13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 15 minutes. Remove cover and bake for 10 minutes longer or until juices run clear.