Stuffed Pork Chops
Delicious variation from the “same old pork chop”
6 fresh boneless pork steaks
4 cups seasoned breadcrumbs
2 teaspoons sage
½ cup diced apple
Salt and pepper to taste
1 cup pork bouillon
Pound steaks until ¼ inch thickness. Spread very lightly with the mustard. Mix together the crumbs, sage, apple and seasoning. Spread over meat, then roll each steak up and secure with toothpicks. Coat with flour and brown in hot oil in skillet. Place rolls into a covered casserole dish and add the prepared bouillon. Cover and bake for 1 hour or until tender. Serve with hot rice.
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