Recipe - Michigan Dried Cherry Apple Stuffed Pork Chops

1 cup Apple Juice
One half cup Walnuts; Chopped
2 tablespoon Croutons
1 tablespoon Sugar
2 tablespoon Dry White Wine
1 tablespoon Lemon Juice
One half teaspoon Ground Ginger
6 Pork Chops For Stuffing;
*see note
2 tablespoon Cooking Oil; or more as
needed

*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 2inch
baking pan.

Sprinkle chops with a little salt and pepper. Add One fourth cup reserved apple
liquid to pan, adding water if necessary. Bake chops, covered, in 350° oven
1 hour.

billspa@icanect.net
Posted to EATL Digest by Bill Spalding billspa@ICANECT.NET on Jan 7,
1998