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Fruit stuffed pork chops with apple rings
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| Artist: |
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| Categories: |
Apple, Fruits, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Raisin bread, toasted crumbs | | 1/2
| cup | Apple, diced, not peeled | | 1/4
| cup | Pear, diced, not peeled | | 2
| tbsp | Onion, minced | | 1
| tbsp | Celery, minced | | 1
| tbsp | Margarine, melted | | 1/2
| tsp | Sugar | | | Salt and pepper to taste | | | Ground sage to taste | | 4
| | Butterflied boneless pork | | | - Chops (about 1-?inch) | | 1
| tbsp | Margarine, melted | | 2
| tbsp | Apple juice | | 1
| tbsp | Water | | | GLAZED APPLE RINGS | | 2
| large | Cooking apples | | 2
| tbsp | Lemon juice | | 3/4
| cup | Water | | 1/4
| cup | Sugar | | 2
| tbsp | Light corn syrup |
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Procedures:
| 1 | Combine first nine ingredients; stir well. | | 2 | Fill pockets of pork chops with stuffing mixture, and secure with wooden picks. | | 3 | Sprinkle chops with salt and pepper. | | 4 | Brown chops on both sides in 1 tablespoon melted butter in a skillet. | | 5 | Add juice and water; cover, reduce heat, and simmer 55 minutes or until chops are tender. | | 6 | Arrange chops down the center of a serving platter; surround with glazed apple rings. | | 7 | Garnish with fresh sage leaves, if desired. | | 8 | Apple rings: core apples. | | 9 | Slice into ?inch-thick rings; toss with lemon juice. | | 10 | Combine water, sugar, and syrup in a skillet; bring to a boil. | | 11 | Boil 2 minutes or until sugar dissolves, stirring constantly. | | 12 | Layer apple rings in skillet. | | 13 | Add any remaining lemon juice; reduce heat, and simmer 8 minutes or until rings are tender, turning once. |
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