Rosemary Stuffed Pork Chop

Rosemary  Stuffed Pork Chop                10 Portions:

Ingredients:
10 servings of mashed potatoes
10 servings of assorted vegetables (Your Choice)
1 cup of parsley leaves, chopped
10 orange sliced

10 raw pork chops
1 tea spoon of rosemary flakes
1/2 cup of pitted prunes, chopped
1/2 cup of apricots, chopped
1 tea spoon of garlic, chopped
1 tea spoon of onion, chopped
1 tea spoon of butter
1 tea spoon of olive oil
1/3rd cup of port or, Madeira
2 cups of beef gravy, ready to go, hot
1/2 cup of red pepper, small cubed
500 ml of beef or, chicken or, veal stock
3-4 bay leaves
salt-pepper

Method:
First, you have to cut pockets in the pork chops, using a thin-bladed knife. Now, stuff the pork with the prunes, rosemary and apricots. Now, on a greased baking tray put those pork chops in and pour the stock in the tray and cover it with a foil paper. Bake it at 325 Degrees F for 15 min. The internal temperature should reach to 165 Degrees F. If not, then continue cooking for the next 5 min. or, so. While the pork is cooking, you take a pan and saute the garlic, onion, r-pepper & bay leaves with the o-oil and butter for 3-4 min. on a low-medium heat. Now, add the liquor (Port/Madeira) and continue cooking the veggies on a high heat for 2-3 more min. Add the gravy and stir it. Season with salt-pepper. Be cautious when you add the salt, as the gravy will already have some salt added! When the pork is cooked, pour the sauce on top of the pork. Garnish with orange and parsley leaves serve with your choice of vegetable and mashed potatoes. Very easy but beautiful taste!