Our Recipes

Heat oven to 400. Melt 2 tsp butter in ovenproof skillet on medium high- toast diced bread till crisp- then put in bowl.

Melt 2 tbsp butter in the skillet. Saute leek, celery, apples until soft. Add sauted vegetables and thyme to bread in the bowl and mix with broth and vinegar. Clean the skillet with paper towels.

Make a 1 inch slit on one side of the chops and cut out a pocket. Stuff all chops full with the stuffing. Use two crossed toothpicks to close the opening of wide open chops.

Add 2 tbsp olive oil to the skillet and heat to medium-high. Add porkchops- cook until unstuck from pan (about 3 minutes on each side). Add the extra stuffing to the top of the chops.

Place skillet into oven for 8+ minutes (until cooked through). Enjoy!