Apple Stuffed Pork Chops

Apple stuffed pork chops scream fall to me. This savory pork 'n stuffing main dish is perfect on a crisp fall evening with a side salad and mug of warm apple cider.

4 pork chops, 1 to 1-1/2-inches thick

1 box (6 ounces) cornbread stuffing mix

1-1/2 cups hot chicken broth

1 cup chopped apple

1/4 cup chopped onion

2 tbsp. chopped parsley

1. Heat oven to 350º. Season each pork chop with salt and pepper to taste. Make a pocket in each chop by cutting between rib bones.

2. Combine stuffing mix, chicken broth, apple, onion and parsley; mix well.

3. Stuff each chop with 1/2 cup stuffing. Place in 11x7-inch baking dish. Spoon remaining stuffing around chops.

4. Bake, uncovered, for 1 hour and 15 minutes, turning once halfway through baking. Yield: 4 servings.

Honey Mustard Pork Scallopine

This recipe humbly earned me a 4th place win in a 1998 Taste of Home Quick Cooking magazine contest.

4 thin cut boneless pork chops

2 tbsp. honey

2 tbsp. spicy mustard

1/4 cup fine dry bread crumbs

1/4 cup finely crushed buttery crackers

2 tbsp. butter

1. Pound pork chops to about 1/8-inch thickness between waxed paper.

2. In a small bowl, combine honey and mustard; mix well. In a shallow dish, combine bread crumbs and cracker crumbs.

3. With a pastry brush, generously coat both sides of pork slices with the honey-mustard sauce. Coat in crumbs.

4. In a heavy skillet, melt butter over medium-high heat. Cook pork 4 minutes per side until crisp and lightly browned. Yield: 4 servings.

Grilled Apricot Mustard Sausages

This is just soooo good! Perfect when you want a change of pace on the grill. The apricot mustard dip would be awesome with savory chicken sausages, too.

1/2 cup apricot preserves

1/3 cup Dijon mustard

Pinch salt and pepper

1 pound sweet Italian sausages

1. Prepare grill for direct grilling. Combine preserves, mustard and salt and pepper in a small bowl; mix well.

2. Grill sausages over medium-hot coals for 20 minutes, turning once. Baste with preserve mixture and continue grilling 3 minutes more, turning once, or until sausage is lightly browned and cooked through. Serve with remaining preserve mixture for dipping. Makes 4 servings.