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Gold Country Stuffed Pork Chops
 Pair with Deaver 2004 Signature Barbera (available ONLINE)

Ingredients: 1 T vegetable oil 1 medium onion, chopped 1 celery stock, chopped 1 medium granny smith apple, chopped 1/2 c chopped black walnuts 1/8 t salt 1/8 t pepper 8 oz cornbread stuffing dry mix 1 T thyme 1 T poultry seasoning 2 T Cuisine Perel toasted pumpkin grapeseed  oil* 1/2 c chicken stock Four 2-inch-thick rib pork chops Salt and pepper to taste 1 T vegetable oil Method: Preheat oven to 350 degrees F. In a medium pan add vegetable oil over medium heat. Saute onion and celery until translucent, about 5 minutes, season with salt and pepper, stir in apples and walnuts; cook for 3 minutes. Set to the side and allow mixture to cool. In a large bowl mix cornbread stuffing, thyme, poultry seasoning, and toasted pumpkin grapeseed oil. Incorporate chicken stock a little at a time to moisten. Add cooled onion mixture. With a paring knife, make a pocket starting from the rounded side of each chop. Repeat with the remaining chops. Spoon stuffing mixture into each pork chop pocket until full. Season chops with salt and pepper. In a large oven proof skillet over medium heat oil, saute one side of the chops, until well browned, about 5 minutes. Use tongs to turn chops carefully to insure stuffing remains in pocket. Transfer skillet to oven and cook for 15 minutes or until done. Serve with green salad and buttery roll. Serves 4 * Cuisine Perel Toasted Pumpkin Grapeseed oil available in Tasting Room Gift Shop Tested and contributed by Kristi Santens October 24, 2007