Autumn Pork Chops

Pre-heat oven to 350 degrees.

4 boneless center cut pork chops, cut 3/4 of the way through to make a pocket
1/2 bag of seasoned stuffing
1 onion, diced
4 stalks celery, diced
1 TB each butter and olive oil
Chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup chopped walnuts
1 cup real maple syrup
1/4 cup dijon mustard
1/4 cup grain mustard

Heat 1 TB each of butter and olive oil in a sautee pan. Add one diced medium onion and 4 stalks of diced celery. Sautee on medium heat until soft. Do not brown.

Add 1/2 bag of seasoned stuffing and 1 cup of chicken broth. Stir until moist. Add additional chicken broth 1/2 cup at a time to maintain moisture.

Transfer stuffing to a large bowl and mix in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of chopped walnuts. Mix, and overstuff each pork chop with the mixture.

Arrange pork chops in a circle in a baking dish, and add remaining stuff in the circle in the middle. Sprinkle the top of the pork chops with salt and pepper.

Bake at 350 for 30 minutes, or until done (depending on thickness.)

In the meantime, mix 1 cup of maple syrup (not pancake - use real maple), 1/4 cup of dijon mustard, and 1/4 cup of grain mustard in a saucepan. Cook on medium-low heat for about 10 minutes. Drizzle over the pork chops and stuffing the last 10 minutes of cooking.