Plantation Pork Chops Recipe
Ingredients
| 4 double cut loin pork chops | ||
| Stuffing corn bread mix | 2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Salt | 1/4 Teaspoon | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Pecans | 1 Tablespoon, finley chopped | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Orange peel | 1/2 Teaspoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing.
Combine stuffing with butter, 1/4 tsp.
salt, orange juice, and pecans.
Fill pockets with stuffing.
Sprinkle chops with salt and pepper.
Place on metal rack in slow-cooking pot.
Brush with mixture of corn syrup and orange peel.
Cover and cook on low for 6 to 8 hours.
Uncover; turn control to high and brush with sauce again.
Cook on high for 15 to 20 minutes.
Makes 4 servings.
Combine stuffing with butter, 1/4 tsp.
salt, orange juice, and pecans.
Fill pockets with stuffing.
Sprinkle chops with salt and pepper.
Place on metal rack in slow-cooking pot.
Brush with mixture of corn syrup and orange peel.
Cover and cook on low for 6 to 8 hours.
Uncover; turn control to high and brush with sauce again.
Cook on high for 15 to 20 minutes.
Makes 4 servings.
Chef
