Recipe: Stuffed Pork Chops (using mixed dried fruit)

STUFFED PORK CHOPS

1/2 cup apple cider or juice, divided use
1 1/2 ounces mixed dried fruit, minced
1 teaspoon vegetable oil, divided use
1/2 medium onion, minced
1/2 teaspoon dried sage leaves, crumbled
1/4 teaspoon freshly ground black pepper
4 (5 ounce each) lean pork loin chops (3/4-inch thick), sliced horizontally to form a pocket
3/4 cup low-sodium chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

Preheat oven to 325 degrees F.

In small bowl, combine 1/4 cup of the cider and the dried fruit; set aside.

In large ovenproof skillet, heat 1/2 teaspoon of the oil; add onion. Cook over medium heat, stirring frequently, 6-7 minutes, until lightly browned. Remove from heat.

Add sage, pepper and cooked onion to dried fruit mixture; stir to combine. Stuff each pork pocket with one-fourth of the dried fruit mixture; secure open edges with toothpicks.

In same skillet, heat remaining 1/2 teaspoon oil; add stuffed pork chops. Cook over medium-high heat, turning once, 2 minutes, until browned on both sides.

Stir in broth, Worcestershire sauce and remaining 1/4 cup cider.

Bake, covered, basting occasionally with broth mixture, 1 hour, until pork chops are cooked through and very tender. With slotted spatula, place 1 pork chop on each of 4 plates; cover to keep warm.

Place skillet over high heat; bring liquid to a boil. Cook until liquid is reduced in volume to about 1 cup; reduce heat to low.

Stir in dissolved cornstarch; simmer, stirring constantly, 3 minutes, until mixture is slightly thickened. Pour evenly over pork chops and serve.

Makes 4 servings
Adapted from unknown source