Recipe - Apple-Stuffed Pork Chops

2 cup Chopped apples
One fourth cup Raisins
1 Egg; beaten
2 tablespoon Butter; melted
One half teaspoon Salt
One half teaspoon Cinnamon
1/8 teaspoon Pepper
4 Pork chops with pocket cut
in each
1/3 cup Currant jelly
2 tablespoon Orange juice

Combine apples, raisins, egg, butter, cinnamon, salt & pepper. Fill
pockets, dividing stuffing evenly between chops. Arrange chops in a
12x8x2inch 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, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.