Title: Michigan Dried Cherry Apple Stuffed Pork Chops
Categories: New, Text, Import
Yield: 1 Servings

1 c Apple Juice
1/2 c Walnuts; Chopped
2 tb Croutons
1 tb Sugar
2 tb Dry White Wine
1 tb Lemon Juice
1/2 ts Ground Ginger
6 Pork Chops For Stuffing;
-*see note
2 tb Cooking Oil; or more as
-needed

*Have butcher cut pork chops for stuffing. In a saucepan combine apple
juice and apples; simmer, covered, for 25 minutes.

Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes;
drain, reserving liquid. Combine cooked fruit mixture, walnuts, and
croutons. Stir together sugar, wine, lemon juice, and ginger. Add to
crouton mixture, tossing lightly to moisten.

Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about
1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden
picks to hold pockets closed.

In large skillet brown chops in hot oil. Place chops in 13 x 9 x 2-inch
baking pan.

Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple
liquid to pan, adding water if necessary. Bake chops, covered, in 350° oven
1 hour.

billspa@icanect.net
Posted to EAT-L Digest by Bill Spalding on Jan 7,
1998