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1 1/2 cups (about 6 ounces) Wisconsin muenster cheese, cubed3/4 cup soft bread crumbs1/2 cup dried apricots, diced1/4 teaspoon celery seed3/4 cup (6 ounces) apple juice, divided4 loin pork chops with pocket, cut 3/4-inch thick2 tablespoons butter1 cup celery, chopped1 cup carrots, thinly sliced
Heat 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. Serves 4.
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