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
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
MsgID: 3141382
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Dried or Candied Fruit
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Dried or Candied Fruit
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Dried or Candied Fruit |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Candied Fruit or Dried Fruit |
Betsy at Recipelink.com | |
3 | Recipe: Apricot Drops (cookies) |
Betsy at Recipelink.com | |
4 | Recipe: Braised Chicken with Dried Fruit |
Betsy at Recipelink.com | |
5 | Recipe: Flavorful Dried Fruit Bars |
Betsy at Recipelink.com | |
6 | Recipe: Harlequin Bubbles (meringue cookies) |
Betsy at Recipelink.com | |
7 | Recipe: Potatoes with Spiced Chicken Topping (using almonds and raisins) |
Betsy at Recipelink.com | |
8 | Recipe: Southern Fruitcake (using peach or apricot nectar) |
Betsy at Recipelink.com | |
9 | Recipe: Stuffed Pork Chops (using mixed dried fruit) |
Betsy at Recipelink.com | |
10 | Recipe: Turkey and Dried Fruit Pilaf (using raisins and apricots) |
Betsy at Recipelink.com |
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