Title: Fruit Stuffed Pork Chops With Apple Rings
Categories: Pork, Apples
Yield: 4 servings
3/4 c Raisin bread; toasted crumbs
1/2 c Apple; diced; not peeled
1/4 c Pear; diced; not peeled
2 tb Onion; minced
1 tb Celery; minced
1 tb Margarine; melted
1/2 ts Sugar
Salt and pepper to taste
Ground sage to taste
4 Butterflied boneless pork
- Chops (about 1-1/4 inch)
1 tb Margarine; melted
2 tb Apple juice
1 tb Water
MMMMM---------------------GLAZED APPLE RINGS--------------------------
2 lg Cooking apples
2 tb Lemon juice
3/4 c Water
1/4 c Sugar
2 tb Light corn syrup
Combine first nine ingredients; stir well. Fill pockets of pork chops
with stuffing mixture, and secure with wooden picks. Sprinkle chops
with salt and pepper. Brown chops on both sides in 1 tablespoon
melted butter in a skillet. Add juice and water; cover, reduce heat,
and simmer 55 minutes or until chops are tender. Arrange chops down
the center of a serving platter; surround with Glazed Apple Rings.
Garnish with fresh sage leaves, if desired.
Apple Rings: Core apples. Slice into 1/2-inch-thick rings; toss with
lemon juice. Combine water, sugar, and syrup in a skillet; bring to a
boil. Boil 2 minutes or until sugar dissolves, stirring constantly.
Layer apple rings in skillet. Add any remaining lemon juice; reduce
heat, and simmer 8 minutes or until rings are tender, turning once.
