| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Apple Juice |
| 1/2 | c | Walnuts; Chopped |
| 2 | tb | Croutons |
| 1 | tb | Sugar |
| 2 | tb | Dry White Wine |
| 1 | tb | Lemon Juice |
| 1/2 | ts | Ground Ginger |
| 6 | Pork Chops For Stuffing; *see note | |
| 2 | tb | Cooking Oil; or more as needed |
| 1 | hour. |
INSTRUCTIONS
*Have butcher cut pork chops for stuffing. In a saucepan combine apple juice and apples; simmer, covered, for 25 minutes. Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts, and croutons. Stir together sugar, wine, lemon juice, and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in 13 x 9 x 2-inch baking pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350° oven billspa@icanect.net Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Jan 7, 1998
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