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Preheat
the oven to 400°. Cut the potatoes into bite-size chunks and
boil them in water until they are about half cooked (about 10 minutes).
Set aside.
In
a large skillet coated with DuPont SilverStone® non-stick, heat
the oil and brown the chops quickly on both sides. Season each with
salt, pepper, and thyme. Remove from the pan and let cool slightly.
Meanwhile prepare the stuffing. In a medium skillet coated with
DuPont SilverStone® non-stick, over medium-high heat, melt the
butter and sauté the onion and celery until softened, about
3 minutes. Add the parsley, breadcrumbs, and a seasoning of salt
and pepper. Mix well and add more breadcrumbs or butter for desired
consistency.
Slit
a pocket in the middle of each chop and fill with the stuffing.
Place the chops into a baking dish coated with DuPont SilverStone®
non-stick. Surround with the potatoes. Slice the apples and place
them around the chops and potatoes. Sprinkle raisins over all. Season
again with thyme. Cover the pan with foil and cook for 50 minutes
or until the apples are tender and the chops cooked through. Serve.
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