Fruit Stuffed Pork Chops Recipe
Ingredients
| Mixed dried fruits package | 1 , chopped | |
| Water | 2/3 Cup (16 tbs) | |
| 1/4 cup each chopped onion and celery | ||
| 1/2 teaspoon each dry rosemary and salt | ||
| Dash of pepper 6 large rib or loin pork chops, cut 1/2 inch thick | ||
| Butter/Margarine | 2 Tablespoon | |
| Apple Juice | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
Directions
In a 1-quart pan over medium heat, combine fruits, water, onion, celery, and rosemary; cook, stirring, until liquid is absorbed.
Stir in salt and pepper; set aside.
With a sharp knife, slash through edge fat of each chop almost to bone to form a pocket (see Illustration 1).
Stuff each pocket with about 3 tablespoons of the fruit mixture.
Set aside any remaining filling.
Bring meat together, closing pocket, and secure with a metal or bamboo skewer Melt butter in a wide frying pan over medium heat.
Add chops, a few at a time, and cook until well browned on both sides.
Pour in 3/4 cup of the apple juice and bring to a boil.
Cover, reduce heat, and simmer until meat near bone is no longer pink when slashed (35 to 40 minutes).
Turn chops over after 20 minutes.
Lift out chops; arrange on a platter and keep warm.
Pour drippings into a 2-cup glass measure; skim and discard fat.
Stir cornstarch into 1/4 cup of the apple juice and stir into drippings; add more apple juice, if needed, to make 2 cups total.
Pour liquid into pan and add any remaining filling; cook, stirring, over medium heat until sauce boils and thickens slightly.
Pour some of the sauce over chops; pass remaining sauce at the table.
Stir in salt and pepper; set aside.
With a sharp knife, slash through edge fat of each chop almost to bone to form a pocket (see Illustration 1).
Stuff each pocket with about 3 tablespoons of the fruit mixture.
Set aside any remaining filling.
Bring meat together, closing pocket, and secure with a metal or bamboo skewer Melt butter in a wide frying pan over medium heat.
Add chops, a few at a time, and cook until well browned on both sides.
Pour in 3/4 cup of the apple juice and bring to a boil.
Cover, reduce heat, and simmer until meat near bone is no longer pink when slashed (35 to 40 minutes).
Turn chops over after 20 minutes.
Lift out chops; arrange on a platter and keep warm.
Pour drippings into a 2-cup glass measure; skim and discard fat.
Stir cornstarch into 1/4 cup of the apple juice and stir into drippings; add more apple juice, if needed, to make 2 cups total.
Pour liquid into pan and add any remaining filling; cook, stirring, over medium heat until sauce boils and thickens slightly.
Pour some of the sauce over chops; pass remaining sauce at the table.
Chef
