Pork Chops with Apple and Rosemary Stuffing

Ingredients:
2 leeks, white part only, washed and chopped, or 1 medium yellow onion, finely diced
1/4 C. vegetable oil
1 medium Idaho potato, grated, with skin
1 sprig fresh rosemary, leaves removed and finely chopped, or 1/2 t. dried rosemary
1 apple, peeled, cored, and diced
1 slice firm white or whole wheat bread, crumbled
salt and pepper
8 pork chops

Preparation:
In a large skillet, sauté the leeks in half of the vegetable oil until soft. Add the potato and rosemary.

Add the apple and continue to sauté. If mixture is too dry, add a little water. When potato is tender, add the bread and salt/pepper to taste. Lower the heat to keep the stuffing warm.

In a separate skillet(s), het oil until hot, then sauté the pork chops for 6-8 minutes per side.

Serve chops with a spoonful of stuffing.

Serves 4.