Last week I bought thick pork chops for stuffing. I never buy them already stuffed at the market - I prefer to stuff them myself.
Since applesauce was already on the dinner menu, I was not making gravy so I put this together and everyone liked it - not spicy - just tasty.
I started by cubing day old Italian bread - I used about 3 c. and combined it with 1 small onion, finely chopped, 2 large apples, peeled and chopped, salt and pepper to taste and a drizzle of melted butter (about 2 - 3 pats). I made 1 c. chicken broth from bouillon and used barely enough to moisten.
Just combine and stuff into pockets/slits in chops; toothpicks used for closing. I was stuffing 4 chops. They were skillet fried in a bit of olive oil and fresh garlic cloves; seasoned with kosher salt, cracked black pepper, fresh parsley.
I had leftover stuffing which I heated on the stove top and served as a side - using a little more of the broth.
Served with mashed potatoes with sour cream, milk, butter, salt and pepper; steamed carrots and applesauce; side salad and dinner rolls.