Yield: 4 Servings
|2 cups||Chopped apples|
|2 tablespoons||Butter; melted|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .