Apple-stuffed pork chops

Yield: 4 Servings

Measure Ingredient
2 cups Chopped apples
¼ cup Raisins
1 Egg; beaten
2 tablespoons Butter; melted
½ teaspoon Salt
½ teaspoon Cinnamon
⅛ teaspoon Pepper
4 Pork chops with pocket cut in each
⅓ cup Currant jelly
2 tablespoons Orange juice

Combine apples, raisins, egg, butter, cinnamon, salt & pepper. Fill pockets, dividing stuffing evenly between chops. Arrange chops in a 12x8x2-inch baking dish with thickest, meaty area to edge & tails toward center. Combine jelly & orange juice. Brush half of glaze on top. Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes. Brush on last half of glaze 20 minutes before chops are done.

BRENDA FIELDER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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