Yield: 6 Servings
|6||Lean center-cut loin pork chops, (6-ounce) (3/4 inch thick)|
|1½ cup||Apple cider|
|1||Cinnamon stick, (3-inch)|
|¼ cup||Diced pitted prunes|
|3 tablespoons||Dried currants|
|4 teaspoons||Vegetable oil, divided|
|1 cup||Finely chopped peeled Rome or other cooking apple|
|½ cup||Finely chopped onion|
|¼ cup||Honey mustard, divided|
|½ cup||Dry breadcrumbs|
|Vegetable cooking spray|
Trim fat from chops.
Cut a horizontal slit through thickest portion of each chop to form a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hours, turning chops occasionally.
Remove the chops from marinade, reserving marinade; discard cloves and cinnamon stick. Pat the chops dry with paper towels; set aside.
Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 minutes or until softened. Drain, reserving ½ cup of liquid; set prunes and currants aside.
Heat 1 teaspoon oil in a small skillet over medium heat. Add the apple and onion; saute 3 minutes. Add reserved ½ cup liquid, the prunes, and the currants, and cook over medium-high heat for 2 minutes or until most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon mustard.
Sprinkle salt and pepper into pockets of the chops. Stuff about 3 tablespoons apple mixture into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs.
Drizzle remaining oil over bottom of a 15 x 10-inch jelly-roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 minutes. Remove from oven, and immediately add chops to pan. Bake at 400 degrees for 35 minutes or until browned, turning chops after 17 minutes. Yield: 6 servings.
Per serving: 399 Calories; 20g Fat (45% calories from fat); 26g Protein; 31g Carbohydrate; 74mg Cholesterol; 467mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 86 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.