Fruit-and-nut-stuffed pork chops
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pork chops; 1-1/4\" thick | |
| ¼ | teaspoon | Pepper |
| 2 | cups | Breadcrumbs, Italian;divided |
| ½ | cup | Apple; peeled, chopped |
| ⅓ | cup | Cheese, Cheddar; shredded |
| 2 | tablespoons | Pecans, toasted; choppd fine |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Apple pie spice |
| 2 | tablespoons | Butter (or marg.); melted |
| 1 | cup | Orange juice; divided |
Directions
Cut a 3" horizontal pocket in each pork chop, cutting to, but not through, opposite side. Sprinkle with pepper; set aside.
Combine 1-½ cups breadcrumbs and next 6 ingredients; stir in ½ cup orange juice. Stuff each pork chop evenly with breadcrumb mixture, and dredge in remaining breadcrumbs. Place chops in a 13x9x2" baking dish; add remaining orange juice. Cover.
Bake at 350 degrees for 20 minutes. Uncover and bake 30 to 35 additional minutes. Serve immediately.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-29-94