4 slices of Villaggio® Classico Italian Style Thick Slice White Bread
1 rib of Celery, finely diced
1/2 Onion, minced
2 tbsp (60g) Parsley, finely chopped
1 tbsp (30g) Fresh Sage
1/2 tsp (2.5g) Dried Marjoram
1/2 tsp (2.5g) Dried Thyme
1/2 cup (125ml) Chicken Broth
4 thick cut Pork Rib chops
Apple Sauce (makes 5 cups):
4 medium McIntosh Apples
4 medium golden delicious Apples
1/2 cup (125g) Sugar
1/2 cup (125ml) Water
1 tbsp (30ml) Lemon Juice
1/4 Teaspoon Vanilla Extract
Preheat air fryer to 380°F (195°C)
Toast 4 slices of bread until hard and dry
Allow to cool then pulse in a food processor or blender and set aside
Heat up a saucepan over medium heat and sauté the Celery and Onion in Olive Oil for 4-5 minutes. until golden and soft
Add in Parsley, Sage, White Pepper, Dried Marjoram, Dried Thyme and Chicken Broth and continue cooking for another 4-5 minutes
Set aside and allow to cool slightly before handling
Carefully cuts the chops horizontally towards the bone to make a pocket
Evenly divide and stuff each of the chops with the herb stuffing
Liberally season the outsides and air fry at 375°F (195°C) for 12 minutes before flipping and increasing the temperature to 380°F (200°C) and continuing to cook for another 6 minutes.
Prepare the Apple Sauce, while Pork Chops are cooking, by peeling, coring and cutting each of the apples into 8 wedges. Then, cut each half and place in a large Saucepan, along with the Sugar, Water, Lemon Juice, Vanilla Extract.
Bring to a boil, then reduce heat and simmer, covered for about 15-20 minutes. Stir occasionally
Suggested Sides: Roasted Potatoes and Home-Made Apple Sauce
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