Pork Chops Stuffed with Prunes Recipe
Ingredients
| Prunes | 8 , pitted | |
| Dry red wine | 2/3 Cup (16 tbs) | |
| Ground pork | 1/2 pound, uncooked | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Breadcrumbs- 1/2 cup soft | ||
| Egg | 1 | |
| Parsley | 1 Teaspoon, minced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pork chops- 8 (1-inch-thick) | ||
| Vegetable oil | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Dried rosemary | 2 Teaspoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| All-purpose flour- 1 teaspoon | ||
| Water | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1. Start by prheating the oven to 350°
2. Take the pork chops, and make pockets in them, by cutting from rib side to fat edge of each chop, make sure that you do not cut through fat edge
MAKING
3 .In a small saucepan, and in it, combine prunes and red wine, cook and simmer for about 5 to 8 minutes
4. Combine the next 7 ingredeints
5. Now stuff the pockets of pork chops with the ground pork mixture, and press a prune into each pocket
6. In a large skillet, heat oil and butter over medium heat, and place the pork chops in it and brown both sides
7. Once the pork chops are fully cooked, then transfer chops to a large baking dish, and sprinkle with rosemary
8. Finally cover and bake at 350° for 1 hour
8. Meanwhile, add white wine and orange juice to skillet drippings, and then boil it, and cook for about 2 minutes
9. Combine last 3 ingredeints and stir into orange juice mixture and cook, keep stirring till thickened
SERVING
10. Serve sauce with pork chops
1. Start by prheating the oven to 350°
2. Take the pork chops, and make pockets in them, by cutting from rib side to fat edge of each chop, make sure that you do not cut through fat edge
MAKING
3 .In a small saucepan, and in it, combine prunes and red wine, cook and simmer for about 5 to 8 minutes
4. Combine the next 7 ingredeints
5. Now stuff the pockets of pork chops with the ground pork mixture, and press a prune into each pocket
6. In a large skillet, heat oil and butter over medium heat, and place the pork chops in it and brown both sides
7. Once the pork chops are fully cooked, then transfer chops to a large baking dish, and sprinkle with rosemary
8. Finally cover and bake at 350° for 1 hour
8. Meanwhile, add white wine and orange juice to skillet drippings, and then boil it, and cook for about 2 minutes
9. Combine last 3 ingredeints and stir into orange juice mixture and cook, keep stirring till thickened
SERVING
10. Serve sauce with pork chops
Chef
