Fruit stuffed pork chops with apple rings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Raisin bread; toasted crumbs |
| ½ | cup | Apple; diced; not peeled |
| ¼ | cup | Pear; diced; not peeled |
| 2 | tablespoons | Onion; minced |
| 1 | tablespoon | Celery; minced |
| 1 | tablespoon | Margarine; melted |
| ½ | teaspoon | Sugar |
| Salt and pepper to taste | ||
| Ground sage to taste | ||
| 4 | Butterflied boneless pork Chops (about 1-1/4 inch) | |
| 1 | tablespoon | Margarine; melted |
| 2 | tablespoons | Apple juice |
| 1 | tablespoon | Water |
| 2 | larges | Cooking apples |
| 2 | tablespoons | Lemon juice |
| ¾ | cup | Water |
| ¼ | cup | Sugar |
| 2 | tablespoons | Light corn syrup |
Directions
GLAZED APPLE RINGS
Combine first nine ingredients; stir well. Fill pockets of pork chops with stuffing mixture, and secure with wooden picks. Sprinkle chops with salt and pepper. Brown chops on both sides in 1 tablespoon melted butter in a skillet. Add juice and water; cover, reduce heat, and simmer 55 minutes or until chops are tender. Arrange chops down the center of a serving platter; surround with Glazed Apple Rings.
Garnish with fresh sage leaves, if desired.
Apple Rings: Core apples. Slice into ½-inch-thick rings; toss with lemon juice. Combine water, sugar, and syrup in a skillet; bring to a boil. Boil 2 minutes or until sugar dissolves, stirring constantly.
Layer apple rings in skillet. Add any remaining lemon juice; reduce heat, and simmer 8 minutes or until rings are tender, turning once.