| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meat | 4 | Servings | |
INGREDIENTS
| 2 | c | Chopped apples |
| 1/4 | c | Raisins |
| 1 | Egg; beaten | |
| 2 | tb | Butter; melted |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Pepper |
| 4 | Pork chops with pocket cut in each | |
| 1/3 | c | Currant jelly |
| 2 | tb | Orange juice |
INSTRUCTIONS
Combine apples, raisins, egg, butter, cinnamon, salt & pepper. Fill pockets, dividing stuffing evenly between chops. Arrange chops in a 12x8x2-inch baking dish with thickest, meaty area to edge & tails toward center. Combine jelly & orange juice. Brush half of glaze on top. Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes. Brush on last half of glaze 20 minutes before chops are done. BRENDA FIELDER From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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