Ingredients Jump to Instructions ↓

  1. 2 Leeks, white part only, split lengthwise, washed

  2. and chopped, OR*

  3. 1 Spanish onion, finely diced

  4. 1/4 c Vegetable oil

  5. 1 Medium-sized Idaho potatoe, grated, with skin

  6. 1 Srig fresh rosemary, leaves

  7. removed and finely chopped, Or 1/2 tsp. dried rosemary

  8. 1 Rome apple, peeled, cored

  9. and diced 1 sl Firm white or whole wheat

  10. bread, crumbled

  11. Salt and pepper

  12. 8 Pork chops

  13. chops)

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute the leeks in half of the leeks in half of the vegetable oil until soft.

  2. Add the potatoe and rosemary.

  3. Add the apple and continue sauteing.

  4. You may need to add some water if the mixture is too dry.

  5. When the potatoe is tender, add the bread and salt and pepper to taste.

  6. Lower heat to keep the stuffing warm.

  7. In a separate skillet (you may need 2 for all 8 chops), saute the pork chops in remaining oil for 6 to 8 minutes per side, making sure the oil is hot before you add the chops.

  8. Serve with a spoonful of the stuffing.

  9. Serves 4 From the cookbook "Apples" by Robert Berkley AR/93


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