Raisin & Apple Stuffed Pork Chops Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon, melted | |
| 1 cup coarse dry bread crumbs | ||
| Apple | 1/2 Cup (16 tbs), chopped | |
| Raisins | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Onion | 2 Tablespoon, minced | |
| Pepper | 1/4 Teaspoon | |
| Pinch sage | ||
| Hot water | 2 Tablespoon | |
| 8 thin pork loin chops | ||
| Gravy mix package | 1/2 | |
Directions
In 4-cup glass measure melt butter on HI (max. power) 45 seconds.
Add bread crumbs, apple, raisins, salt, sugar, onion, pepper, and sage, mixing lightly.
Moisten slightly with hot water.
Trim all fat from pork chops.
Place 4 chops in bottom of 8-inch microproof baking dish.
Divide stuffing into 4 portions; place 1 portion on top of each chop.
Cover chops with 4 remaining chops, pressing together lightly.
Sprinkle brown gravy mix over top of chops — to make an even layer, sift mixture through small strainer.
Cover with waxed paper and cook on 70 (roast) 14 to 18 minutes, or just until done.
Let stand 5 minutes before serving.
Add bread crumbs, apple, raisins, salt, sugar, onion, pepper, and sage, mixing lightly.
Moisten slightly with hot water.
Trim all fat from pork chops.
Place 4 chops in bottom of 8-inch microproof baking dish.
Divide stuffing into 4 portions; place 1 portion on top of each chop.
Cover chops with 4 remaining chops, pressing together lightly.
Sprinkle brown gravy mix over top of chops — to make an even layer, sift mixture through small strainer.
Cover with waxed paper and cook on 70 (roast) 14 to 18 minutes, or just until done.
Let stand 5 minutes before serving.
Chef
