MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Stuffed Pork Chops
Categories: Pork, Meats
     Yield: 4 servings

          -JUDI M. PHELPS
     4    1"-thick loin cut pork chops
          -(about 1-1/2 lb)
   1/4 c  ;hot water
     1 T  Raisins
     1 T  Butter or margarine
     2 T  Onion; chopped
   1/2 c  Apple; peeled and finely
          -chopped
     1 c  Corn bread; cubed
   1/4 ts Salt
   1/8 ts Pepper
          Generous dash sage
     1    Egg; beaten
   1/4 c  Flour
     2 T  Vegetable oil

 Cut a deep pocket in each pork chop (see note).  Soak raisins in
 water 5 minutes; drain, then finely chop.  In a small skillet over
 low heat, melt butter; add onion and saute about 3 minutes.  Add
 raisins and apple; cook 1 minute.  In a large bowl, thoroughly
 combine corn bread, salt, pepper, and sage; stir in apple mixture and
 1 tablespoon beaten egg.  Stuff pork chops with mixture.  Fasten
 edges together with wooden picks.  Dip chops in remaining egg then
 into flour, shaking off any excess.  In a large heavy skillet over
 medium-low heat, heat oil.  Cook chops, turning occasionally, about
 60 minutes or until juices flow clear when chop is pierced.  Remove
 wooden picks before serving.

 Note:  To Make a pocket for stuffing in pork chops, with a sharp
 paring knife, cut a 2" slit in the fatty side of the chop.  Insert
 knife into slit, then drawing knife back and forth, work toward the
 bone, making a large pocket the length of the meat inside the chop.
 Keeping the opening as close to 2" as possible will help keep the
 stuffing in place while cooking.  Fasten the opening by inserting 2
 wooden picks into chop to form an X.

 Shared and MM by Judi M. Phelps.
 [email protected] or [email protected]

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.