Recipe - Fruit Stuffed Pork Chops With Apple Rings

Three fourths cup Raisin bread; toasted crumbs
One half cup Apple; minced ; not peeled
One fourth cup Pear; minced ; not peeled
2 tablespoon Onion; minced
1 tablespoon Celery; minced
1 tablespoon Margarine; melted
One half teaspoon Sugar
Salt and pepper to taste
Ground sage to taste
4 Butterflied boneless pork
Chops (about 1One fourth inch)
1 tablespoon Margarine; melted
2 tablespoon Apple juice
1 tablespoon Water

GLAZED APPLE RINGS
2 lg Cooking apples
2 tablespoon Lemon juice
Three fourths cup Water
One fourth cup Sugar
2 tablespoon Light corn syrup

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 1/2inchthick 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