Recipe - Fruit-Stuffed Pork Chops

6 Lean centercut loin pork
chops, (6ounce) (Three fourths inch
thick)
1 One half cup Apple cider
5 Cloves
1 Cinnamon stick, (3inch)
One fourth cup Diced pitted prunes
3 tablespoon Dried currants
4 teaspoon Vegetable oil, divided
1 cup Finely chopped peeled Rome
or other cooking apple
One half cup Finely chopped onion
One fourth cup Honey mustard, divided
One half teaspoon Salt
1/8 teaspoon Pepper
One half cup Dry breadcrumbs
Vegetable cooking spray

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, minced prunes, and currants in a small
saucepan; bring to a boil. Remove from heat; let stand 10 minutes or until
softened. Drain, reserving One half 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 One half cup liquid, the prunes, and the
currants, and cook over mediumhigh 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 10inch jellyroll 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 MCRecipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.