German Stuffed Pork Chops

Makes 4 servings.


  • 1-1/2 c. muenster cheese, cubed
  • 3/4 c. soft bread crumbs
  • 1/2 c. dried apricots, diced
  • 1/4 tsp. celery seed
  • 3/4 c. apple juice, divided
  • 4 pork loin chops with pocket, cut 3/4” thick
  • 2 Tbsp. butter
  • c. celery
  • c. carrots, thinly sliced


Preheat oven to 350° F.

In mixing bowl mix together cheese, crumbs, apricots, celery seed and 1/4 cup apple juice. Stuff pockets of chops; reserving about 3/4-1 cup stuffing. In large skillet melt butter; slowly brown chops. Place celery and carrots in bottom of a buttered 1-1/2 quart casserole with cover; arrange chops over vegetables. Top each chop with 1/4 of remaining stuffing. Pour 1/2 cup apple juice over all. Cover. Bake for 30 to 35 minutes; remove cover and bake an additional 15 to 20 minutes.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.