Cook up Sunday pork chops with the best stuffing yet

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It's no secret that pork chops and apples are a match made in heaven. In the recipe below, thick pork chops are stuffed with an apple stuffing that also features pecans and ooey-gooey mozzarella cheese.
The secret to success with this recipe is using bread that is about a day old. This will allow it to soak up all those delicious cooking juices from the pork chops, for a moist, tender stuffing you'll love. Don't worry about using spicy Dijon mustard in this dish as it mellows out quite nicely in the oven.
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Stuffed pork chops
Prep Time: 10 minutes
Servings: 8
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 tablespoons of vegetable oil, divided
5 slices slightly stale sandwich bread, torn into small pieces
1/4 cup milk
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese
1 small apple, finely chopped
1/2 cup chopped pecans
8 boneless pork loin chops (6 ounces each)
2 tablespoons Dijon mustard
Directions
1. Preheat the oven to 400 degrees F. Brush a baking sheet with one tablespoon of the vegetable oil and set aside.
2. Place the sandwich bread in a mixing bowl. Add the milk and mix to combine.
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Add the salt, garlic powder, and black pepper, and stir until all of the seasonings are evenly incorporated.
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3. Add the mozzarella, apple, and pecans to the stuffing and toss well to combine. Set aside.
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4. Cut a pocket horizontally into the thickest part of each chop.
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Fill each chop with the stuffing mixture.
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5. Use a pastry brush to brush each chop with mustard on both sides.
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6. Heat the oil in a Dutch oven over medium heat. Add the chops in batches, cooking for four minutes per side.
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Transfer the chops to the prepared baking sheet.
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7. Place the chops in the oven and bake for 10 minutes, or until a thermometer inserted in the stuffing reads 165 degrees. Remove from the oven and allow to sit 5 minutes before serving.
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