This recipe clipping*, dated Jan. 26, 1972, promises, “Dinner can be intriguing if you add a foreign taste treat.” I love intrigue, but stuffed pork chops? Oh well, enjoy this taste of Bavaria!

Baked Stuffed Pork Chops
2 tbsp. celery, chopped
1 tsp. onion, chopped
1 tbsp. butter or margarine
1 c. soft bread crumbs
½ c. apples, finely chopped
1 tsp. parsley, chopped
Dash salt
6 double pork chops
Pepper and salt
3 tbsp. (roughly) shortening

To make the stuffing: Saute’ and soften celery and onion in butter in a skillet.  In a bowl, mix bread crumbs, apples, parsley and dash of salt.  Add celery and onion to stuffing mixture, mix well.

Split chops lengthwise from outer edge to bone to make a pocket. Sprinkle chops with pepper and salt inside and outside. Stuff loosely with the stuffing. Add shortening to the skillet and brown the stuffed pork chops on both sides for 15-20 min. Grease a shallow 2-qrt. baking dish or casserole. Transfer the stuffed pork chops to the baking dish, cover and bake at 350° F. for 45 min. Uncover and bake an additional 15 min. or until pork is tender. Serves 6.

*Note: Recipe originally published in 1974 in the Milwaukee Journal.