| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 6 | Servings | |
INGREDIENTS
| 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 | T | Dried currants |
| 4 | t | 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 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Dry breadcrumbs |
| Vegetable cooking spray |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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