Pork Chops with Apple Stuffing & Carmel Sauce

Source: http://www.thepiggly-wiggly.com/2009/10/pork-chops-with-brie-apple-stuffing.html

For this recipe, it originally made 4. It was recalculated for 10 that I made.

Ingredients:
(4) 4-oz each boneless center cut pork loin chops, preferably thick-cut
2-oz brie cheese
2 Tbsp all-purpose flour
1 tsp pepper
1 tsp paprika
2 tsp canola oil
1 cup chicken broth
3/4 cup unsweetened apple cider (Used unsweetened apple juice)
2 large garlic cloves, halved
1 tsp dried rosemary seasoning
2 cups herb-seasoned stuffing mix (Used Stove Top Stuffing mix)
1-1/3 cups chopped apple (approximately 1 medium apple)
Garnish- 1 apple, cut into wedges
Garnish- 2 fresh rosemary sprigs

Directions:
1. Preheat oven to 350.
2. Combine flour, pepper, and paprika. Dredge chops in flour mix.
3. Spray a large skillet with cooking spray, and add oil.
4. Over medium heat, add chops and cook 3 minutes on each side, until browned. Remove chops from pan and place into a baking dish.
5. Combine broth, cider, garlic, and rosemary to pan. Bring to boil for 1 minute.
6. Remove and discard garlic and rosemary.
7. Add stuffing mix and chopped apple. Stir well until all the liquid has been absorbed.
8. Pour contents, gently, into the baking dish on top of the pork chops.
9. Cover with foil and bake for 30 min.

CARMEL SAUCE
I also combined from another recipe a Carmel Sauce (for the pork chops and apple pieces)
1/4 cup and 1 tablespoon brown sugar
salt and pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1/4 cup
1 tablespoon unsalted butter
5 tart apples - peeled, cored and sliced

Directions:
1. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.
2. Add butter to skillet, and stir in brown sugar mixture and apples.
3. Cover and cook until apples are just tender.
4. Remove apples with a slotted spoon and place in a bowl.
5. Continue cooking sauce uncovered in skillet, until thickened slightly.
6. Spoon sauce over apples and chops.