4 Thick pork chops
2 tb Butter or margarine
2 1/2 dl Meat stock
Salt
FILLING:
2 Apples; cored, cut in pieces
3 sl White bread; crumbled
1 dl Raisins
1 tb Brown sugar
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Ground cloves
30 g Butter; melted
2 tb Chives or parsley; chopped
Cut a "pocket" in each pork chop. Mix apples, bread, raisins,
brown sugar, salt, black pepper, and cloves for the filling. Stir
down fat and chives or parsley. Blend well and let stand for a few
minutes.
Part the filling in the pockets. If it wants to fall out, you can
fasten it with a toothpick.
Melt the fat in a frying pan. Brown the pork chops on medium heat
for about 5 minutes on each side. Pour the stock in the pan and
let simmer, covered, on low heat for about 30 minutes. Flavor
lightly with salt and remove the toothpicks if you've used any.
Put the pork chops on a serving dish and pour over the gravy.
