| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Apples | 4 | Servings | |
INGREDIENTS
| 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 |
| 2 | lg | Cooking apples |
| 2 | tb | Lemon juice |
| 3/4 | c | Water |
| 1/4 | c | Sugar |
| 2 | tb | Light corn syrup |
INSTRUCTIONS
GLAZED APPLE RINGS 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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