Tuesday, January 18, 2005

Fruit Stuffed Pork Chops

1/4 c. butter
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops

Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.

Preheat oven to 350 degrees.

Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.

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