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Categories:
apple juice apple raisin walnuts breadcrumbs sugar white wine lemon juice ground ginger pork loin chops cooking oil
Viewed: 96 - Published at: a year agoIngredients
- 1 cup apple juice
- 1/2 cup sun-maid dried apple (cut in chunks)
- 1/2 cup sun-maid seedless raisin
- 1/2 cup chopped walnuts
- 2 tablespoons fine dry breadcrumbs
- 1 tablespoon sugar
- 2 tablespoons dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon ground ginger
- 6 pork loin chops, cut 1 inch thick seasoned with salt pepper thyme
- 2 tablespoons cooking oil
Method
- In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
- Remove from heat.
- Add raisins and let stand 5 minutes; drain, reserving liquid.
- Combine cooked fruit mixture, walnuts, and bread crumbs.
- Stir together sugar, wine, lemon juice, and ginger.
- Add to bread mixture, tossing lightly to moisten.
- Cut pockets in fat side of seasoned 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 13x9x2-inch baking pan.
- Sprinkle chops with a little salt and pepper.
- Add 1/4 cup reserved apple liquid to pan, adding water if necessary.
- Bake chops, covered, in 350°F oven for 1 hour.
