Recipe - Stuffed Country Chops

1 Box or bag stuffing
croutons; (1 pound)
1/3 cup Golden raisins
1 cup Fresh pears; peeled and
chopped
; or canned pears,
; drained and chopped
One half cup Diced white onion
One half cup Diced celery
One half teaspoon Dry sage
One half teaspoon Whole dry thyme
One half teaspoon Salt
One half teaspoon Ground black pepper
1 cup Chicken broth; hot
8 Pork chops; (rib loin
chops), 1
; One half inch thickness
; (8 ounce)
One half teaspoon Salt
One half teaspoon Ground black pepper
1 tablespoon Finely chopped fresh
rosemary

In a medium mixing bowl combine the stuffing croutons, raisins, pears,
onion, celery, sage, thyme, salt and pepper. Mix well.

Slowly add the hot chicken broth to the stuffing mixture, stirring
constantly. Depending upon the brand of stuffing croutons, you may need a
little less broth or possibly a bit more. Continue to stir mixture until it
clumps up and attains a moist consistency. Set aside.

Trim the excess fat from the chops, if any. Slice each chop horizontally
through the center, threefourths of the way to the bone, creating a cozy
pocket.

Fill the pork pockets with stuffing mixture. Place the stuffed chops in a
nonstick roasting pan and sprinkle with chopped rosemary, salt and pepper.

Roast for approximately 40 minutes and then remove from the oven.

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