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PORK CHOPS WITH SAUSAGE AND APPLE STUFFING Servings Serves eight Ingredients 6 light rye bread slices 1/2 pound smoked kielbasa (not low-fat) 1 onion 2 celery ribs 1 large garlic clove 1 stick (1/2 cup) unsalted butter 2 Granny Smith apples 1 cup fresh parsley leaves 1 cup chicken broth Technique Preheat oven to 375°F Cut bread into 1/4-inch cubes In shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces Chop onions and celery and mince garlic In a large heavy skillet brown kielbasa over moderate heat add 6 tablespoons butter and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender Finely chop apples Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened Mince parsley In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish Stuffing may be made 1 day ahead and cooled completely before being chilled, covered Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes To stuff pork chops make a slit lengthwise down pork chop (don't go completely through chop) and stuff Then bake for 25-45 minutes or until done Printable Version Adobe Acrobat Format © 2006 Culinary Insider, Inc., All Rights Reserved