Free Recipe Fruit-Stuffed Pork Chops
Recipe Type: Free Meat Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Fruit-Stuffed Pork Chops Recipe
6 Lean center-cut loin pork
-chops, (6-ounce) (3/4 inch
-thick)
1-1/2 c Apple cider
5 Cloves
1 Cinnamon stick, (3-inch)
1/4 c Diced pitted prunes
3 tb Dried currants
4 ts Vegetable oil, divided
1 c Finely chopped peeled Rome
-or other cooking apple
1/2 c Finely chopped onion
1/4 c Honey mustard, divided
1/2 ts Salt
1/8 ts Pepper
1/2 c Dry breadcrumbs
Vegetable cooking spray
Fruit-Stuffed Pork Chops Preparation
Trim fat from chops. Cut a horizontal slit through thickest portion of each chop to form a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hours, turning chops occasionally. Remove the chops from marinade, reserving marinade; discard cloves and cinnamon stick. Pat the chops dry with paper towels; set aside. Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 minutes or until softened. Drain, reserving 1/2 cup of liquid; set prunes and currants aside. Heat 1 teaspoon oil in a small skillet over medium heat. Add the apple and onion; saute 3 minutes. Add reserved 1/2 cup liquid, the prunes, and the currants, and cook over medium-high heat for 2 minutes or until most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon mustard. Sprinkle salt and pepper into pockets of the chops. Stuff about 3 tablespoons apple mixture into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs. Drizzle remaining oil over bottom of a 15 x 10-inch jelly-roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 minutes. Remove from oven, and immediately add chops to pan. Bake at 400 degrees for 35 minutes or until browned, turning chops after 17 minutes. Yield: 6 servings. Per serving: 399 Calories; 20g Fat (45% calories from fat); 26g Protein; 31g Carbohydrate; 74mg Cholesterol; 467mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 86 Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
How Do You Cook Fruit-Stuffed Pork Chops?
If you know another way to cook Fruit-Stuffed Pork Chops please make a comment in the form below to help other free recipe users make the best of this free recipie.