Stuffed Pork Chops - 18Qt. Roaster www.opencountrycampware.com

10 to 12 Pork chops, center cut, 1-inch thick
3 Green onion, thinly sliced
3 Tbsp. Parsley flakes
3 Cup Seasoned croutons
3 tsp. Italian herb seasoning (or dry bread, cubed)
3/4 Cup Apple juice
3/4 Cup & 6 Tbsp. Margarine, melted, divided

Preheat Roaster Oven to 425 ̊F.
With tip of knife along the bone, cut pork chops halfway down, then cut
toward outside to make pocket.
In medium mixing bowl, combine croutons, 3/4 Cup margarine, onion, parsley
and herbs until well mixed.
Divide stuffing into 10 to 12 portions; stuff one portion into each pork
chop.



Stuffed Pork Chops - 18Qt. Roaster www.opencountrycampware.com

Lightly wipe Cookwell with cooking oil. Pour remaining 6 Tbsp. melted
butter into preheated Cookwell.
Arrange pork chops in Cookwell. Cover; bake 5 to 8 minutes or until bottom
side is browned.
Turn pork chops over; bake 5 minutes or until other side is browned.
Reduce temperature to 300 ̊F. Add apple juice. Cover; roast 40 to 50
minutes for well done (170 ̊F.
on a meat thermometer) or until tender.

Serves 6 to 12