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Categories:
apple juice fresh apple chunks Michigan walnuts croutons sugar white wine lemon juice grnd ginger pork loin chops oil
Viewed: 25 - Published at: 2 months agoIngredients
- 1 c. apple juice
- 1/2 c. fresh apple chunks
- 1/2 c. Michigan Dry Cherries
- 1/2 c. minced walnuts
- 2 tbsp. croutons
- 1 tbsp. sugar
- 2 tbsp. dry white wine
- 1 tbsp. lemon juice
- 1/2 teaspoon grnd ginger
- 6 pork loin chops, cut 1-inch thick
- 2 tbsp. veg. oil
Method
- In saucepan combine apple juice and apples; simmer, covered, for 25 min.
- Remove from heat.
- Add in Michigan Dry Cherries and let stand 5 min; drain, reserving liquid.
- Combine cooked fruit mix, walnuts and croutons.
- Stir together sugar, wine, lemon juice and ginger.
- Add in to crouton mix, tossing lightly to moisten.
- Cut pockets in fat side of chops, cutting lengthwise to bone.
- Spoon about 1/3 c. of the stuffing mix into each pocket.
- If necessary, use wooden picks to hold pockets closed.
- In large skillet brown chops in warm oil.
- Place chops in a 13x9x2-inch baking pan.
- Sprinkle chops with a little salt and pepper.
- Add in 1/4 c. reserved apple liquid to pan, adding water if necessary.
- Bake chops, covered, in 350 degree oven for 1 hour.
- Serves 6.
