| 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 | tb | Dried currants |
| 4 | ts | 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 | ts | Salt |
| 1/8 | ts | 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 igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”