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.

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